Crispy Cod Ravioli

30 min
Type of dish: Finger foods
Temperature: Hot
Cuisine type: Basque cuisine
Seasonal period: All year
Allergens:
Eggs
Eggs
Fish
Fish
Gluten
Gluten
Mustard
Mustard
Ingredients for 5 portions
Ingredients for portions/units
Cod loin 0.267 kg
Extra virgin olive oil 0.133 l
Garlic, bulb 0.333 ud
Dried chilli pepper 0.167 g
Chinese wonton lasagne 5.0 ud
Biscayne sauce 0.033 l
Micromesclun, bag 1.667 g
See Recipe
Purple onion from Zalla 0.033 kg
Chorizo pepper 0.4 ud
Small golden apple 0.005 kg
Bread 0.833 g
Table salt 0.067 g
Extra virgin olive oil 0.002 l
White stock 0.033 l
Elaboration

For the cod:

  • Confit the garlic and the dried chilli pepper with virgin olive oil on a low heat. Once browned set aside for later.
  • Once the temperature of the oil reduces, add the cod (skin side up, making sure the skin does not touch the saucepan) and allow to simmer on a low heat.
  • When the cod is cooked, allow everything to cool and separate the cod from the oil.

For the pil-pil:

  • Emulsify the pil-pil sauce with a metal whisk or with a strainer.
  • Add the pil-pil sauce to the cod and heat everything together.

SERVING

  • Place the cod loin on a plate and cover with the pil-pil sauce.
  • Decorate with fried garlic, chilli peppers and parsley.
Nutritional information (1 portion)
Energy
368.37
kcal
Carbohydrates
17.11
g
Proteins
12.42
g
Lipids
27.63
g
Sugars 0.2 g
Salt (Sodium) 403.4 mg
Folic acid 8.75 ug
Vitamin C 2.75 g
Vitamin A 9.58 ug
Zinc 0.23 mg
Iron 1.26 mg
Calcium 21.77 mg
Cholesterol 26.67 mg
Polyunsaturated fatty acids 3.24 g
Monounsaturated fatty acids 18.87 g
Saturates 4.03 g
Fiber 0.63 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.