Cod pil-pil on biscayne sauce

For the cod:

• Slice the garlic and let it brown over a low heat with some extra virgin olive oil and set it aside to decorate the dish later on.
• When the oil gets warm, add the cod skin up and allow it to cook slowly. 
• Once it is almost cooked, let everything cool and then take the cod out of the oil. Set this oil aside.

For the pil-pil:

• Emulsify the oil where we had previously prepared a confit with the cod by using a whisk or a colander, if the sauce is too thick you can add a bit of fumet.

For the Biscayne sauce.
For the garnish:

• Rissole potato balls: take some potato balls (3 units per serving) with a melon baller, dip them in salted boiling water and cool them in cold water.
• To finish them off, fry them in olive oil right before you plate them. 

Decoration:

• Chopped parsley in brunoise.
• Deep-fried parsley leaves: pick some parsley leaves and fry them in sunflower over a low heat and then take them out on some paper towel. They have to remain green.
• Slices of golden brown garlic.

SET UP

• Regenerate the cod in a combi oven (heat and steam) at 150 ºC.
• Fry the potato balls.
• Pour the Biscayne sauce in the middle of the dish. Place the cod on top of this sauce and cover it with the pil-pil or soak it in it.
• Decorate the dish with some slices of golden brown garlic, chopped parsley and some deep-fried parsley leaves.
• Garnish the dish with some rissole potato balls.