Cod pil-pil style with Derio stalk stuffed with crab (TAPA)

Type of dish: Finger foods
Temperature: Hot
Cuisine type: Basque cuisine
Allergens
Crustacean
Crustacean
Eggs
Eggs
Fish
Fish
Gluten
Gluten
Molluscs
Molluscs
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of milk
Traces of milk
Ingredients for 5 portions
Ingredients for portions/units
Cod loin 0.4 kg
Langoustine 0.033 kg
Garlic, bulb 0.333 ud
Intense olive oil 0.067 l
Onion 0.25 kg
Leek 0.667 ud
Table salt 1.667 g
Chilli pepper 0.167 g
Parsley 0.667 g
Spiny spider crab 0.167 kg
Biscayne sauce 0.167 l
Sauce americaine 0.083 l
Squid ink sauce á la Carte 0.033 l
Concassé tomato 1.667 ud
Wide Swiss Chard 0.333 kg
White stock 0.167 l
Goxo flour (W 170 - 200) 0.067 kg
Eggs 1.333 ud
Olive oil 0.033 l
See Recipe
Purple onion from Zalla 0.167 kg
Chorizo pepper 2.0 ud
Small golden apple 0.025 kg
Bread 4.167 g
Table salt 0.333 g
Extra virgin olive oil 0.008 l
White stock 0.167 l
See Recipe
Onion 0.011 kg
Carrots 0.003 kg
Leek 0.022 ud
Tomato 0.011 kg
Prawns 0.006 kg
Rice 0.003 kg
Fumet 0.083 l
Brandy 0.003 l
Table salt 0.417 g
Sunflower oil 0.001 l
See Recipe
Onion 0.017 kg
Green pepper 0.007 kg
Garlic, bulb 0.033 ud
Tomato 0.007 kg
No. 4 frozen squid 0.003 kg
Squid ink 0.001 kg
White wine 0.002 l
Plain flour 0.001 kg
Fumet 0.033 l
Table salt 0.033 g
See Recipe
Tomato 0.1 kg
Olive oil 0.004 l
Table salt 1.25 g
Sugar 0.001 kg
See Recipe
Water 0.167 l
Bones 0.05 kg
Onion 0.017 kg
Carrots 0.008 kg
Green leek 0.083 ud
Elaboration

For the cod:

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.

For decoration:

  • To decorate add a black squid sauce.
  • The fried garlic from the cod
  • Dried parsley chopped in brunoise.

SERVING

  • Place a small spoonful of Biscayne sauce on a plate.
  • Place the fish on top and the crab next to it.
  • Baste with pil-pil, decorate with garlic, parsley and black sauce.
Nutritional information (1 portion)
Energy
484.93
kcal
Carbohydrates
29.05
g
Proteins
26.88
g
Lipids
27.1
g
Fiber 9.1 g
Saturates 4.44 g
Monounsaturated fatty acids 17.56 g
Polyunsaturated fatty acids 3.54 g
Cholesterol 124.45 mg
Calcium 307.77 mg
Iron 5.47 mg
Zinc 1.95 mg
Vitamin A 332.76 ug
Vitamin C 59.84 g
Folic acid 235.32 ug
Salt (Sodium) 485.39 mg
Sugars 10.51 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.