Cod confit with crab(Tapa)

Allergens:

Ingredients for 5 portions Calculate portions

Cod loin 0.4 kg

Langoustine 0.133 kg

Garlic, bulb 1.0 ud

Intense olive oil 0.2 l

Onion 0.4 kg

Leek 0.667 ud

Spiny spider crab 0.25 kg

Table salt 1.667 g

Chilli pepper 0.667 g

Parsley 0.667 g

Biscayne sauce 0.25 l

Sauce americaine 0.167 l

Squid ink sauce á la Carte 0.067 l

Concassé tomato 2.333 ud

Ingredients for Biscayne sauce (0.25 l) See Recipe

Purple onion from Zalla 0.25 kg

Chorizo pepper 3.0 ud

Small golden apple 0.038 kg

Bread 6.25 g

Table salt 0.5 g

Extra virgin olive oil 0.013 l

White stock 0.25 l

Ingredients for Sauce americaine (0.167 l) See Recipe

Onion 0.022 kg

Carrots 0.006 kg

Leek 0.044 ud

Tomato 0.022 kg

Prawns 0.011 kg

Rice 0.007 kg

Fumet 0.167 l

Brandy 0.006 l

Table salt 0.833 g

Sunflower oil 0.003 l

Ingredients for Squid ink sauce á la Carte (0.067 l) See Recipe

Onion 0.033 kg

Green pepper 0.013 kg

Garlic, bulb 0.067 ud

Tomato 0.013 kg

No. 4 frozen squid 0.007 kg

Squid ink 0.002 kg

White wine 0.003 l

Plain flour 0.003 kg

Fumet 0.067 l

Table salt 0.067 g

Ingredients for Concassé tomato (2.333 ud) See Recipe

Tomato 0.14 kg

Olive oil 0.006 l

Table salt 1.75 g

Sugar 0.001 kg

Elaboration

For the cod:

Prepare a cod pilpil style.
Prepare a Biscayne sauce.

For the txangurro:

Fry the brunoised onion, leek and garlic with olive oil until soft.
Cook the txangurro 15 minutes per kg. Cool and crumble.
In the same water cook the prawns, peel and chop in brunoise.
Prepare a concassé tomato.
Make an Americaine sauce.
Make a black sauce.
Add the crumbled crab, the chopped prawns and the concassé tomato to the vegetables and let cook.
Mix the stuffing with the ‘Americaine’ sauce and cook.