Serves 1
Directions
- 1Pour extra virgin olive oil into a pan; the amount of oil should be the same as the amount of cod.
- 2Confit the garlic cloves, giving them some little touches, removing the skin, and taking out the inner germ.
- 3Make thin slices to the garlic cloves.
- 4Chop the guindilla cayenne (quantity will depend on taste; reserve the seeds).
- 5At a low temperature, add the garlic cloves and guindilla to the oil in the pan and confit.
- 6Dry the cod with absorbent paper.
- 7Cut the cod loins.
- 8Add the cod loins to the pan with the skin up, and cook for about 20-25 minutes over a low temperature so the cod releases its gelatin.
- 9Once the garlic is well confited, take it out of the pan and reserve it.
- 10Remove the pan from the heat for about 10 minutes so that the temperature drops, then make the emulsion passing a strainer with enveloping movements so that the oil is at a warm temperature.
- 11Return the cod slices to the pan.
- 12Plate and add the garlic and cayenne to the cod. Nappar, in this case the cod, means to baste.
Ingredients
- 2 cod loins
- until almost covered extra virgin olive oil
- 1 guindilla cayenne
- 3 garlic cloves
Equipment
panknifecutting boardforkSpoon
Tips
- remove the inner germ of the garlic so that the confit does not bitter the oil
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