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New-wave Pil Pil Salt Cod (Bacalao al pil pil)
Preparation
Wash the soaked cod skins, place in water and bring to the boil. Turn the heat down to the minimum and simmer until reduced to one quarter of the original volume. Strain and season with salt. Set aside. Wash the parsley in cold water. Dry and break into pieces. Cover with the olive oil and leave to macerate overnight. Next day, place in the blender with the salt, garlic and cayenne pepper. Blend until a fine texture is obtained, then strain. Check the seasoning. Chill. Soak the sheets of gelatin in cold water and drain. Heat the cod stock in a pan and, when bubbling, add the agar-agar and on-dashi and mix until dissolved. Remove from the heat. Leave to cool by just a few degrees and add the gelatin.
When it is cool enough for you to insert your finger, add the pistou and mix in carefully. Then add the oil in the same way, beating to maintain the emulsion. Heat the olive oil to 65ºC / 149ºF. Submerge the pieces of cod in the oil and leave to cook for 3 or 4 minutes. Drain on kitchen paper. Heat the pilpil sauce to between 45ºC / 113ºF and 50ºC / 122ºF.
New-wave pilpil salt-cod
Preparation by: Andoni Luis Aduriz
1 hour
- 1 small spring parsley leaves
- 350 ml Spanish extra virgin olive oil
- 1 half clove garlic, peeled
- Salt
- 2 cayenne peppers
- 450 ml salt-cod stock
- 4 gr on-dashi (seasoning)
- 3 gr agar-agar
- 3 sheets gelatine
- 1.5 gr parsley pistou
- 200 ml 0,4º olive oil
- 4 loin fillets of salt-cod, soaked overnight
- Spanish olive oil
- 1 small spring parsley leaves
- 12.443 fl. oz Spanish extra virgin olive oil
- 1 half clove garlic, peeled
- Salt
- 2 cayenne peppers
- 15.963 fl. oz salt-cod stock
- 0.141 oz on-dashi (seasoning)
- 0.106 oz agar-agar
- 3 sheets gelatine
- 0.053 oz parsley pistou
- 7.164 fl. oz 0,4º olive oil
- 4 loin fillets of salt-cod, soaked overnight
- Spanish olive oil
- 1 small spring parsley leaves
- 1.479 cup Spanish extra virgin olive oil
- 1 half clove garlic, peeled
- Salt
- 2 cayenne peppers
- 1.902 cup salt-cod stock
- 0.048 cup on-dashi (seasoning)
- 0.044 cup agar-agar
- 3 sheets gelatine
- 0.037 cup parsley pistou
- 0.845 cup 0,4º olive oil
- 4 loin fillets of salt-cod, soaked overnight
- Spanish olive oil
Wine match