Cabillaud façon pil-pil, une recette traditionnelle du Pays basque

Ingrédients

• 600 GRS COD
• 350 GRS OLIVE OIL
• 6 CLOVES Garlic
• 1 DRY RED CHILLY PEPPER

Préparation

1. 1

   The salty cod must be desalted for 2 days in fresh water prior to cooking.

2. 2

   Brown the garlic in slices with olive oil in a pan (needs to be flat and wide).

3. 3

   Remove from the oil and put on one side.

4. 4

   If you are a fan of chilli, fry it in the same oil and then put aside with garlic.

5. 5

   Add the cod with the skin over the top and cook very slowly, on a low heat.

6. 6

   Remove most of the oil from the pan leaving the cod and start moving the pan in a clockwise motion and start to add the oil slowly. This process needs to be done off the heat

7. 7

   To help the process you can add some drops of cold water from time to time.

8. 8

   After this the oil will achieve a white sauce like a soft mayonnaise resulting from the emulsion of the cod gelatine and the oil.

9. 9

   Warm it up gently as extreme heat can split the sauce. Keep moving the pan to avoid breaking the sauce.

10. 10

    Add the garlic slices and the chilli pepper and serve.