Cod confit with crab

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.