Salt Cod Pil-Pil
Cod confit in oil with garlic and chili, emulsified with its gelatin to form the famous pil-pil sauce.
- Total
- 30 min
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Hard
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Ingredients
Serves 4
- desalted salt cod loin4
- olive oil1 cup
- garlic clove6
- dried chili1
Method
- 1
Dry the desalted cod loin very well with paper towels.
- 2
In a clay casserole, heat the olive oil over low heat and brown the sliced garlic and the dried chili rings. Remove and set aside.
- 3
Let the oil cool slightly (about 70 °C / 160 °F) and place the cod skin side up. Confit 5 minutes per side without frying.
- 4
Remove the cod and let the oil cool. Add the oil back slowly while moving the casserole in circles (or with a strainer) until the gelatin binds a thick sauce.
- 5
Return the cod to the sauce, heat 2 minutes shaking the casserole and serve with the garlic and chili on top.
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