Cod pil-pil on biscayne sauce
Cod loin 0.9 kg
Garlic, bulb 2.0 ud
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.
- 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.
- 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.
Nutritional information (1 portion)
Fiber 6.55 g
Saturates 18.0 g
Monounsaturated fatty acids 78.4 g
Polyunsaturated fatty acids 24.07 g
Cholesterol 90.2 mg
Calcium 245.58 mg
Iron 2.85 mg
Zinc 1.43 mg
Vitamin A 147.36 ug
Vitamin C 68.62 g
Folic acid 135.77 ug
Salt (Sodium) 287.39 mg
Sugars 9.91 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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