this recipe to participate in the competition: King of Our Food Product, Liquid Gold, The
Aceitevirgen.com Blog: http://www.lasrecetasdesara.com/2010/09/concurso-producto-rey-de-nuestra.html
If I tell the truth, is the first time I make a pil pil and I assure you it will not be the last, I never dared to this recipe, I looked super hard for fear that the sauce did not link them and well ... I have to say cod is the rich, delicious and not at all complicated, most importantly, the oil temperature.
Hope you like.
Ingredients:
pieces of cod
-6 -250 ml. of extra virgin olive oil garlic cloves
-4 -2
chillies Method: We
to soak the cod in a large bowl with water, changing every eight hours. What we have between 24 and 36 hours. Check is desalted before use. Once desalted, and dried fillet. We
skillet over medium heat with oil of cloves of sliced \u200b\u200bgarlic and chillies. When they start to brown, remove and reserve. Immediately add the six slices of cod, which were allowed to cook-no-fry for about eight minutes. After that time, remove the pan with cod.
cod, skin side up as we go to another casserole dish with two tablespoons of oil. We bring over very very slow, slow.
You start the pot stirring constantly until the link, we continue to add spoonfuls of warm oil, and keep moving up link. So continuously as if it were a mayonnaise, teaspoon in tablespoon, and moving in circles without stopping. No need to boil as it would undo only the pan is very little heat. The sauce has to be linked but not very thick.
cod Serve slices on a platter or individual plates. Napamos
linked it with the sauce over the cod pour through a strainer. On top of each piece, put a few sheets of golden garlic, chilli and some rings.
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