Bacalao al pil pil

Type of dish: Fish

Temperature: Hot

Cuisine type: 5th range cuisine, Basque cuisine

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Cod loin 1.0 kg

Extra virgin olive oil 0.4 l

Garlic, bulb 0.1 ud

Xantana rubber 5.0 g

Elaboration

Cocción del bacalao: Envasarlo en la bolsa a vacío a 62º C en la roner durante 15 minutos.
Abatirlo a 2º C y conservar en cámara frigorífica.
Para cocción directa: 100 gramos de bacalao, 1 dl. de aceite de oliva, vacío y cocción a 52º C durante 12 minutos envasando en frio y cocción empezando de 18º C.

Observaciones:

Nutritional information (1 portion)

Energy

867.25

kcal

Carbohydrates

0.01

Proteins

35.4

Lipids

80.72

Sugars 0.0 g

Salt (Sodium) 178.0 mg

Folic acid 26.0 ug

Vitamin C 4.01 g

Vitamin A 20.0 ug

Zinc 0.8 mg

Iron 0.88 mg

Calcium 48.01 mg

Cholesterol 100.0 mg

Polyunsaturated fatty acids 9.07 g

Monounsaturated fatty acids 55.64 g

Saturates 11.68 g

Fiber 0.0 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.