Cod confit with crab

Ingredients for 5 portions Calculate portions

Cod loin 1.2 kg

Langoustine 0.1 kg

Garlic, bulb 1.0 ud

Intense olive oil 0.2 l

Onion 0.75 kg

Leek 2.0 ud

Spiny spider crab 0.5 kg

Table salt 5.0 g

Chilli pepper 0.5 g

Parsley 2.0 g

Biscayne sauce 0.5 l

Sauce americaine 0.25 l

Squid ink sauce á la Carte 0.1 l

Concassé tomato 5.0 ud

Ingredients for Biscayne sauce (0.5 l) See Recipe

Purple onion from Zalla 0.5 kg

Chorizo pepper 6.0 ud

Small golden apple 0.075 kg

Bread 12.5 g

Table salt 1.0 g

Extra virgin olive oil 0.025 l

White stock 0.5 l

Ingredients for Sauce americaine (0.25 l) See Recipe

Onion 0.033 kg

Carrots 0.008 kg

Leek 0.067 ud

Tomato 0.033 kg

Langoustine 0.017 kg

Rice 0.01 kg

Fumet 0.25 l

Brandy 0.008 l

Table salt 1.25 g

Sunflower oil 0.004 l

Ingredients for Squid ink sauce á la Carte (0.1 l) See Recipe

Onion 0.05 kg

Green pepper 0.02 kg

Garlic, bulb 0.1 ud

Tomato 0.02 kg

No. 4 frozen squid 0.01 kg

Squid ink 0.003 kg

White wine 0.005 l

Plain flour 0.004 kg

Fumet 0.1 l

Table salt 0.1 g

Ingredients for Concassé tomato (5.0 ud) See Recipe

Tomato 0.3 kg

Olive oil 0.013 l

Table salt 3.75 g

Sugar 0.003 kg

Elaboration

For the cod:

Prepare a cod pilpil style.
Prepare a Biscayne sauce.

For the txangurro:

Fry the brunoised onion, leek and garlic with olive oil until soft.
Cook the txangurro 15 minutes per kg. Cool and crumble.
In the same water cook the prawns, peel and chop in brunoise.
Prepare a concassé tomato.
Make an Americaine sauce.
Make a black sauce.
Add the crumbled crab, the chopped prawns and the concassé tomato to the vegetables and let cook.
Mix the stuffing with the ‘Americaine’ sauce and cook.