Bacalao al pil-pil | Traditional Basque cod with pil-pil sauce

Name: Bacalao al pil-pil | Traditional Basque cod with pil-pil sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Spanyol konyha
Ingredients: 600 g cod fillet; 1 baguette; 200 ml extra virgin olive oil; 6 cloves garlic; 1 red chili pepper; 1 pinch salt; 1 handful fresh parsley

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30 min

Under an hour

Kifli Kukták

A baszk gasztronómia egyik legnemesebb ikonja: omlós tőkehalfilé kíméletesen konfitálva fokhagymás és chilis extra szűz olívaolajban. A halból kioldódó természetes kollagén és az olívaolaj körkörös mozgatással varázslatosan selymes pil-pil mártássá emulgeálódik. Tálald ropogós bagettel!

Ingredients

Price per portion:HUF 1,494.92

Main ingredients

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Cod fillet 600 g tőkehal filé

Baguette 1 db bagett

For the pil-pil sauce and seasoning

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Extra virgin olive oil 200 ml extra szűz olívaolaj

Garlic 6 gerezd fokhagyma

Red chilli pepper 1 db piros chilipaprika

Garnish

Fresh parsley 1 marék friss petrezselyemzöld

You probably have at home

Salt 1 csipet só

Preparation method

Preparation

Rinse the cod fillets with cold water, then pat them thoroughly dry with paper towels, as this is essential for a good emulsion. Lightly salt both sides of the fillets. Peel and thinly slice the garlic cloves, cut the chili pepper into rings, and finely chop the parsley.

Confit and preparing the fish

In a heavy-bottomed pan, heat the extra virgin olive oil over low-medium heat. Add the sliced garlic and chili pepper. Fry slowly until the garlic is light golden brown, then remove the garlic and chili with a slotted spoon onto a plate and set aside for garnish.

Allow the oil to cool slightly (to about 60-70 °C). Place the cod fillets skin-side down in the pan and confit over very low heat for about 4-5 minutes. Then carefully flip them and confit the other side for another 4 minutes, while white, gelatinous droplets release from the fish. Remove the fish fillets to a warmed dish and keep warm.

Chef's tip

The secret to pil-pil sauce is the right temperature: if the oil is too hot, the emulsion will not come together or will split. Always work with lukewarm oil when shaking or stirring in a circular motion.

If the sauce comes together slowly when shaking the pan, pressing a small strainer or whisk against the bottom of the pan will yield quick and guaranteed success in whipping the oil and gelatin together.