Cod al Pil-Pil | Tender and Flavorful Basque Delight
(0)
35 min
Quick
Sezamo
Bacalao al pil-pil este o capodoperă a gastronomiei basce spaniole: file de pește alb fraged poșat lent în ulei de măsline extra virgin aromatizat cu usturoi și chili, apoi emulsionat într-un sos mătăsos și auriu din sucurile naturale ale peștelui. Un preparat nobil și savuros.
Preparation method
Ingredient Preparation
Pat the fish fillet pieces dry with a paper towel to remove any excess moisture. Sprinkle sea salt on both sides. Peel the garlic and slice it thinly. Wash and finely chop the fresh parsley.
Infusing the Oil and Cooking the Fish
Pour the extra virgin olive oil into a deep skillet or saucepan and heat it over low heat. Add the garlic slices and chili flakes. Fry them gently over very low heat until the garlic turns golden and crispy (about 3-4 minutes). Remove the garlic and chili flakes onto a small plate and set them aside for garnish.
Allow the infused oil to cool slightly for 2-3 minutes (to around 60-70°C). Place the cod pieces in the pan skin-side up. Poach the fish over very low heat for 4-5 minutes, then carefully turn it over and cook for another 4-5 minutes. The cod will release natural juices and gelatin. Remove the cod pieces onto a warm plate.
Chef's tip
For a foolproof emulsification of the pil-pil sauce, use a small metal sieve: move it through the lukewarm oil with rapid circular motions; the gelatin and oil will bind into a silky emulsion in less than two minutes.
Temperature is key: the oil should not boil at any point during poaching, but only simmer very gently over low heat, so that the cod's gelatin is extracted gradually without drying out the meat.
15 min
Under an hour
