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 Recipes |
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Cod Casserole with Citric Cream
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| Ingredients: |
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1 Kg cod loins
½ Kg cod innards
600g onions
100g dried tomatoes
200g ñora pepper flesh
3 garlic cloves
1/2L cod stock
2L “Picudo” variety of extra virgin olive oil
2 egg whites
100g orange juice
100g lemon juice
Cod skin to taste
Salt to taste
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| Method: |
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To make the casserole begin by preparing the innards, clean them, place them in fresh water and store them in the refrigerator for 24 hours.
Chop the onions and gently fry them with the whole garlic cloves, add the dried tomato and the ñora pepper flesh. Cook for one hour. Moisten with the innards and their gelatine and cook for another hour and then cool.
Put the casserole through the mincing machine, as it goes through add salt to taste.
Vacuum crystallize the cod loins with the oil at 50º for 12 minutes. Mix the oil and the juice from the bag with the citric juices and emulsify with the egg whites. Add salt to taste and put in a siphon.
Let the cod skins crisp in the oven.
Finish the cod loins off quickly in the microwave and place them in a soup bowl as the base of the casserole, add the citric cream and top it with the crispy cod skin.
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Recipe: Joaquín Felipe - RESTAURANTE EUROPA DECÓ HOTEL URBAN Madrid
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Categoria: Fish and Seafood |
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