Cod pil-pil style with Derio stalk stuffed with crab (TAPA)

Allergens:

Ingredients for 5 portions Calculate portions

Cod loin 0.333 kg

Langoustine 0.033 kg

Garlic, bulb 0.333 ud

Intense olive oil 0.067 l

Onion 0.167 kg

Leek 0.667 ud

Table salt 1.667 g

Chilli pepper 0.167 g

Parsley 0.667 g

Spiny spider crab 0.133 kg

Biscayne sauce 0.167 l

Sauce americaine 0.083 l

Squid ink sauce á la Carte 0.033 l

Concassé tomato 1.667 ud

Wide Swiss Chard 0.333 kg

White stock 0.167 l

Goxo flour (W 170 - 200) 0.067 kg

Eggs 1.333 ud

Olive oil 0.033 l

Ingredients for Biscayne sauce (0.167 l) See Recipe

Purple onion from Zalla 0.167 kg

Chorizo pepper 2.0 ud

Small golden apple 0.025 kg

Bread 4.167 g

Table salt 0.333 g

Extra virgin olive oil 0.008 l

White stock 0.167 l

Ingredients for Sauce americaine (0.083 l) See Recipe

Onion 0.011 kg

Carrots 0.003 kg

Leek 0.022 ud

Tomato 0.011 kg

Rice 0.003 kg

Langoustine 0.006 kg

Fumet 0.083 l

Brandy 0.003 l

Table salt 0.417 g

Sunflower oil 0.001 l

Ingredients for Squid ink sauce á la Carte (0.033 l) See Recipe

Onion 0.017 kg

Green pepper 0.007 kg

Garlic, bulb 0.033 ud

Tomato 0.007 kg

No. 4 frozen squid 0.003 kg

Squid ink 0.001 kg

White wine 0.002 l

Plain flour 0.001 kg

Fumet 0.033 l

Table salt 0.033 g

Ingredients for Concassé tomato (1.667 ud) See Recipe

Tomato 0.1 kg

Olive oil 0.004 l

Table salt 1.25 g

Sugar 0.001 kg

Ingredients for White stock (0.167 l) See Recipe

Water 0.167 l

Bones 0.05 kg

Onion 0.017 kg

Carrots 0.008 kg

Green leek 0.083 ud

Powdered vegetable stock 0.008 kg

Elaboration

For the cod:

Prepare a cod pilpil style.
Prepare a Biscayne sauce.

For the txangurro:

Fry the brunoised onion, leek and garlic with olive oil until soft.
Cook the txangurro 15 minutes per kg. Cool and crumble.
In the same water cook the prawns, peel and chop in brunoise.
Prepare a concassé tomato.
Make an Americaine sauce.
Make a black sauce.
Add the crumbled crab, the chopped prawns and the concassé tomato to the vegetables and let cook.
Mix the stuffing with the ‘Americaine’ sauce and cook.