Recipe Cod with Garlic, Samphire and Pil Pil Sauce
Hello!
Feeling peckish?
Do you fancy this light and healthy dish?
Come on, chefs! This will make you want to lick your plate clean! ;)
Method
Firstly, peel the cloves of garlic and slice.
Put two generous drops of olive oil in a saucepan and add the cloves of garlic and several slices of chilli pepper (as many or as little as you like).
Leave on a low heat until the garlic begins to slowly "dance".
Then add the cod fillet with the skin facing upwards and leave for 1 minute.
Remove the saucepan from the heat, without taking the cod out of the oil.
When the cod changes to white and small, white bubbles appear in the oil, carefully remove the cod from the oil and set aside.
Preparing the pil pil sauce: Decant the oil, leaving the white traces in the saucepan (the gelatine from the cod) and, using a whisk, stir and slowly add the sweetened oil (which you recently decanted).
When you achieve the desired texture, stop stirring and set aside.
For the cream of black garlic, place the peeled black garlic cloves in a bowl and mash with a fork. Once mashed, add a drizzle of olive oil and emulsify until the desired texture is achieved.
FINISHING THE DISH:
On a flat plate, place 5 dots of cream of black garlic and several of the cream of garlic.
In the centre of the plate, place a sweetened cod fillet, cover with pil pil sauce, and place slices of garlic and red chilli pepper on top, having removed these two ingredients from the oil before creating the pil pil sauce. Finish by placing several pieces of samphire on the cream of garlic.
CHEF'S TIPS - Miguel Ángel Mateos:
- Normally, the cod fillets are cooked in an earthenware pot and, as it gives off gelatine, you should pick up the pot with both hands and keep moving it in circles. Little by little, the pil pil is created. Pil pil also takes its name from this movement and the noise it makes.
- It is important the oil does not to get too hot.
- A sieve, whisk and even an electric whisk can be useful in obtaining an emulsified sauce.