Cod in Garlic Infusion
Cod in Garlic Infusion
Revamped Bacalao Pil Pil
This modern twist on the Basque classic, Bacalao Pil Pil, takes the essence of this signature dish to new heights. A delicate dance of flavors and textures awaits you as we reimagine the traditional preparation of dried cod into a work of culinary art.
Ingrediënten
- For 4 Servings / Preparation Time: 24 to 36 Hours in Advance
- ½ pound of premium dried, boneless, skinless salt cod, thinly sliced with the skin intact, and with as many bones removed as possible
- ½ cup of high-quality olive oil
- 4 garlic cloves thinly sliced lengthwise
- ½ medium-hot dried chili pepper such as Spanish guindilla, deseeded, or ¼ teaspoon of crushed red pepper
- 2 tablespoons of lightly beaten egg
Instructies
- Before you start: Ensure the dried cod is soaked in advance for 24 to 36 hours to reduce saltiness.
- Change the water several times until it’s no longer overly salty.
- Begin by placing the soaked cod in a medium-sized bowl, and add enough cold water to cover it.
- Cover the bowl and let it rest in the refrigerator for the specified time, changing the water periodically until the saltiness is diminished.
- Drain the cod well.
- In a shallow earthenware casserole dish or Dutch oven, gently heat the olive oil over low heat.
- Add the sliced garlic and chili pepper, cooking and stirring until the garlic starts to turn golden.
- Remove the garlic and set it aside for later use.
- Now, add the cod to the pan, skin side down, and cook while gently shaking the pan for approximately 3 minutes.
- Turn the fish and cook for an additional 3 minutes.
- Add 1 tablespoon of water, cover the dish, and continue to cook for 15 more minutes.
- Transfer the cod and chili pepper to a warm serving platter.
- Cut the cod into four individual tapas-sized portions.
- Next, place the lightly beaten egg in a food processor and pulse briefly.
- With the processor running, gradually drizzle in the olive oil from the casserole dish, processing until the mixture reaches a luscious, mayonnaise-like consistency.
- Pour this delightful infusion over the cod, and garnish with the reserved garlic and chili pepper.
- Serve immediately for a culinary experience that seamlessly blends tradition and innovation.
Notes / Tips / Wine Advice:
Indulge in this reinvented Bacalao Pil Pil for a taste sensation that combines the best of old and new!
