Recipe Cod Loin Confit with Garlic and Black Allioli

Method

1. Place the cod loins in a pan and almost cover them with olive oil, together with a couple of peeled cloves of garlic and cook over a very low heat.

   Leave the pan for 5 minutes, until the cod loin starts to change colour from transparent white to ivory. At that point, remove from the heat and set aside.

2. Mix the allioli with a little squid ink until the creamy liquid turns black in colour and strong in flavour.

3. Place around 2 centimetres (1 inch) of olive or sunflower oil in a pot over a high heat. Add the cod skin and cook until it swells.

   Once crispy, remove from the oil, drain on kitchen paper and season.

4. Slice two cloves of garlic and cook in the oil used for cooking the cod.

   When soft, but before they change colour, drain and add them to the pot at a medium heat together with the other two garlic cloves, already cooked, and with the cream. Stir until the mixture thickens and becomes a sauce.

5. Mash the garlic well and put through a strainer if necessary in order to get a fine cream with the soft flavour of garlic confit.

6. Grate and chop the truffle and add it to the sauce.

7. Peel the tomatoes with a small sharp knife removing the outer layer and keeping the centre piece with the seeds, and set aside.

8. FINISHING THE DISH:

   On a rectangular plate place some drops of black allioli, some teaspoons of normal allioli, 4 capers per dish, 3 peppercorns, a couple of edible petals and tomato seeds and 2 dabs of wholegrain mustard.

9. On the same plate put a tablespoon of garlic sauce in the centre and place the cod loin on top of the sauce. The cod loin should be hot, with the skin facing upwards.

   Afterwards, place 3 pieces of crispy skin on the allioli and add some rocket shoots and other baby lettuce shoots.