Ranero club style cod

For the cod:

• Ration the cod into loins of approximately 180g.
• Fry the garlic in olive oil over a low heat. Once browned, remove and set aside. 
• Once the oil is tepid, add the cod skin side up and allow it to confit gently.
• Once the cod is almost cooked, allow the pan to cool to a lukewarm temperature 
• Remove the cod from the oil.

For the pilpil sauce:

• Mix the water released by the cod with a whisk slowly adding the oil little by little until a stable yellowish sauce is obtained.

For the Biscayne sauce.

For the garnish:

• Fry the diced ( approx 1 cm) onion to soften
• Fry an Italian green pepper, cool in iced water and peel. Dice (approx 1 cm) and set aside.
• Roast the sweet pepper, cover with aluminum foil to make it sweat, peel and dice (approx 1 cm).
• Make concassé tomato and dice (approx 1 cm) Cook only a little to avoid losing their shape.
• Blend all the ingredients together and bind them by adding a little pilpil.

ASSEMBLY

• Blend the pilpil with a little Biscayne.
• Heat the cod in a combi oven at 150 ºC.
• Cover with pilpil. Place the vegetables on top.
• Finally, decorate with slices of golden garlic and chopped parsley.