Rodaballo al Pilpil
Serves 1
Directions
- 1Order the fish from Mariskito.
- 2Cut off the fins.
- 3Clean the turbot or ask for it to be sent clean.
- 4Put the spine, lateral fins and head in a pot with 300ml of olive oil.
- 5Add a pinch of salt and a splash of white wine.
- 6Let it confit little by little so that it releases the collagen and gelatin well.
- 7Fry two cloves of garlic and a guindilla.
- 8Season the loins with salt and pepper.
- 9Mark the loins in the same pan, having removed the garlic and the cayenne pepper.
- 10First through the skin and then through the meat.
- 11Add a splash of the same white wine or txakolí.
- 12Strain when the spines have released all the collagen.
- 13Give it a low temperature with a strainer until the texture is achieved.
- 14Add the turbot loins and stir a couple of times.
- 15Put the fried garlic and guindilla on top and enjoy.
Ingredients
- turbot
- olive oil
- salt
- white wine
- garlic
- guindilla
- pepper
Equipment
scissorsknifecutting boardpotfrying panspatulacolanderspoon
Tips
- Use the code Sierra10 for a 10% discount when ordering from Mariskito.
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