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Pil-Pil Cod

Year

2004

Author

Martín Berasategui

Served

Hot

Course

Fish

INGREDIENTS

4 fillets of desalinated cod

1/2 l olive oil

4 garlic bulbs

1 bunch of parsley

 

METHOD

Desalination: Inmerse the cod in water for 3 days, changing the water several times in the process. Remove and drain on paper.towels.

 

In a deep pan pour the olive oil with the all the peeled garlic, until soft, but without colouring it, on a very low fire. Set aside for a while.

Strain and pour back the oil. Place the cod fillets skin side up.

 

Simmer while shaking the pan constantly for about 15 minutes. Serve

This stage of the process is very important so that the cod releases its gelatin to form part of the sauce.

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GO

It can jump off the plate at you, but it doesn't have to chase you out of the restaurant.

Marshall Rosenthal.

 

"In the hands of an able cook, fish can become an inexhaustible source of perpetual delight"

Jean-Anthelme Brillat-Savarin (1755-1826)

 

 

 

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© 2004. The kitchen of Maite Montes