Ingredients
- 4 desalted cod loins (600 g)
- 200 g extra virgin olive oil
- 4 sliced garlic cloves
- 1 dried chili pepper
- 1 tablespoon chopped parsley
- Salt to taste
Step-by-step
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- Put the oil, the sliced garlic and the chili in the mixing bowl. Program 8 min/100°C/speed 1.
- Remove the garlic and chili with the spatula and set them aside on a plate.
- Place the cod loins skin side up in the mixing bowl with the warm oil.
- Program 12 min/90°C/spoon speed/reverse to confit without breaking the fish.
- Carefully remove the cod and set it aside in an earthenware dish.
- Strain the oil from the mixing bowl into a bowl and let it cool slightly.
- In the dish, add the oil little by little, moving in circles so the pil-pil gelatinizes and emulsifies.
- Place the loins back over the sauce and spread the sliced garlic and chili on top.
- Sprinkle the chopped parsley and serve piping hot.
Tips
- The secret of the pil-pil is the gelatin released by the cod skin.
- Move the dish in circles patiently to achieve the emulsion.
- Use well-desalted cod to control the salt level.
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