Ranero club style cod
Cod loin 0.9 kg
Extra virgin olive oil 0.3 l
Tomato 0.25 kg
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.
- 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)
Fiber 6.63 g
Saturates 9.9 g
Monounsaturated fatty acids 45.26 g
Polyunsaturated fatty acids 7.74 g
Cholesterol 90.0 mg
Calcium 329.73 mg
Iron 3.76 mg
Zinc 1.27 mg
Vitamin A 199.55 ug
Vitamin C 105.6 g
Folic acid 163.96 ug
Salt (Sodium) 296.91 mg
Sugars 14.79 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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