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Introduction
A recipe for lovers of cod. We are going to make the most of its best qualities by using the cod’s own gelatine to prepare a pil-pil sauce that is rich yet light, thanks to the freshness of the spinach.
4 cod supremes of 150 g 100 g cod tripe 80 g spinach 100 g baby spinach 10 g lemon juice 50 pine nuts 200 g olive oil Salt
Induction cooktop with temperature control Sous-vide cooking bags Vacuum sealing equipment Blender Pastry brush
Cod tripe and codPine nut pralinéPil-pilFinish and serve
50ºC / 12 min Fish, nuts 4 servings
Clean the tripe, removing the black membrane, then wash in plenty of water.
Vacuum seal it in a bag with double the amount of water (frozen) as the weight of the tripe.
Cook in a water bath starting with cold water and when it reaches 65°C, maintain for 30 minutes. Cool in the same bag and put to one side.
Vacuum seal the cod in a bag and cook in a water bath at 50°C for 15 minutes.
Toast the pine nuts in the frying pan with a little oil and a pinch of salt. Put a few pine nuts to one side for the finishing decoration.
Blend them to a smooth and fine puree.
Blanch the spinach to avoid it going black.
Blend with 50 g of oil and 10 g of lemon juice.
In a pan, heat the tripe cut into pieces with the juice from its cooking and add the blended spinach. Keep stirring and adding olive oil until it binds and thickens, forming the pil-pil.
When the cod has finished cooking, add the water from the bag to the pil-pil to completely emulsify the sauce and enrich it still further.
Using a pastry brush, paint a strip of pine-nut praline along one side of the plate.
Add the tripe on one side and the cod supreme in the centre.
Dress with the pil-pil sauce. Decorate with a few baby spinach leaves and toasted pine nuts.
The name “pil-pil” comes from the stirring motion necessary to produce this very original sauce which is prepared like an emulsion, with oil and the fish’s own collagen.
