Cod confit with crab
90 min
Allergens
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
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
Concassé tomato
5.0 ud
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
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
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.
For decoration:
- To decorate add a black squid sauce.
- The fried garlic from the cod
- Dried parsley chopped in brunoise.
SERVING
- Place a small spoonful of Biscayne sauce on a plate.
- Place the fish on top and the crab next to it.
- Baste with pil-pil, decorate with garlic, parsley and black sauce.
Nutritional information (1 portion)
Energy
919.53
kcal
Carbohydrates
38.02
g
Proteins
64.78
g
Lipids
54.29
g
Fiber
11.53
g
Saturates
9.0
g
Monounsaturated fatty acids
34.85
g
Polyunsaturated fatty acids
7.64
g
Cholesterol
189.5
mg
Calcium
592.05
mg
Iron
7.88
mg
Zinc
4.6
mg
Vitamin A
372.47
ug
Vitamin C
117.55
g
Folic acid
314.38
ug
Salt (Sodium)
1356.57
mg
Sugars
24.01
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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