Pil-Pil cod is a typical recipe of the Basque Country. It is usually done in a clay casserole, but you can also use a traditional pot for elaboration. To perform this recipe, very few ingredients are needed, being the virgin olive oil one of its essential ingredients, since it is the base of the sauce that we will accompany the cod. This oil, once the cod loins are cooked in it to give it body and turn it into a delicious emulsion. This task of linking the oil takes time, so a great trick to get it is to use a kitchen strainer. Today, machines are marketed to emulsify, but since it is not something we normally have at home, from recipes, we propose this simple technique. Learn how to make pil-pil cod with a strainer in an easy and simple way.
| 🚻 4 Diners | 🕘 30m | 🍵 Main | 🤯 Difficulty Difference |
| Ingredients to make pil-pil cod with strainer: |
| 4 cloves of garlic 300 milliliters of olive oil 8 guindillas 4 loins of cod (salt to point) |
| ADDITIONAL CHARACTERISTICS: Average cost, confit, |
Ingredients to make pil-pil cod with strainer:
1. To start with the cod recipe to the pil-pil with a strainer, peel the garlic and cut teeth in fine slices.
2. Put the olive oil in a wide pot over low heat and heat. Add the garlic sheets and cook over low heat so that garlic sheets do not cold immediately, but do it slowly and confite.
3. When the garlic are almost ready, add the chillies and cooks 2 more minutes.
4. Remove the garlic and chill and reserve with a foam. Put the cod loins with the skin up and kitchen about four minutes on each side, trying not to cold. They have to leave small bubbles from the oil when cooking, if you see that the bubbles are large, reduce the heat and, if there is no movement of oil bubbles, raise the fire a bit.
5. Remove the oil cod loins and reserve on a plate wrapped with aluminum foil so that the cod does not cool. Let the oil left in the pot, you can change it to another pot so that the cooling process is faster. When it is warm, you can start emulsifying the oil by beating it with the help of a strainer. It will not need to batter from the bottom, rather do it from the surface so that it does not splash excessively. The process will take you for a while and you will notice that the oil becomes whitish and thickens slightly.
6. Serve the cod loins accompanied by emulsified oil and laminated garlic together with the chillies. If you have cooled the cod loins, calm them slightly. It is normal for emulsified oil to dissolve again with the heat of the backs, as the emulsion remains cold and disappears hot. It serves the cod to the Pil-Pil right away.
