Ranero club style cod
Allergens:
Ingredients for 5 portions
Calculate portions
Cod loin
0.9 kg
Extra virgin olive oil
0.3 l
Garlic, bulb
3.0 ud
Biscayne sauce
0.5 l
Green pepper
0.125 kg
Red pepper
0.125 kg
Tomato
0.25 kg
Purple onion from Zalla
0.5 kg
Chorizo pepper
6.0 ud
Small golden apple
0.075 kg
Bread
12.5 g
Table salt
1.0 g
Extra virgin olive oil
0.025 l
White stock
0.5 l
Elaboration
For the cod:
- Ration the cod into loins of approximately 180g.
- Fry the garlic in olive oil over a low heat. Once browned, remove and set aside.
- Once the oil is tepid, add the cod skin side up and allow it to confit gently.
- Once the cod is almost cooked, allow the pan to cool to a lukewarm temperature
- Remove the cod from the oil.
For the pilpil sauce:
- Mix the water released by the cod with a whisk slowly adding the oil little by little until a stable yellowish sauce is obtained.
For the Biscayne sauce.
For the garnish:
- Fry the diced ( approx 1 cm) onion to soften
- Fry an Italian green pepper, cool in iced water and peel. Dice (approx 1 cm) and set aside.
- Roast the sweet pepper, cover with aluminum foil to make it sweat, peel and dice (approx 1 cm).
- Make concassé tomato and dice (approx 1 cm) Cook only a little to avoid losing their shape.
- Blend all the ingredients together and bind them by adding a little pilpil.
ASSEMBLY
- Blend the pilpil with a little Biscayne.
- Heat the cod in a combi oven at 150 ºC.
- Cover with pilpil. Place the vegetables on top.
- Finally, decorate with slices of golden garlic and chopped parsley.
Nutritional information (1 portion)
Energy
848.53
kcal
Carbohydrates
21.17
g
Proteins
38.01
g
Lipids
67.26
g
Fiber
6.38
g
Saturates
9.89
g
Monounsaturated fatty acids
45.26
g
Polyunsaturated fatty acids
7.72
g
Cholesterol
90.0
mg
Calcium
321.71
mg
Iron
3.62
mg
Zinc
1.24
mg
Vitamin A
180.78
ug
Vitamin C
96.58
g
Folic acid
161.83
ug
Salt (Sodium)
296.07
mg
Sugars
13.74
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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