Rodaballo al Pilpil

Serves 1
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Directions

  1. 1Order the fish from Mariskito.
  2. 2Order the fish from Mariskito.
  3. 3Order the fish from Mariskito.
  4. 4Cut off the fins.
  5. 5Cut off the fins.
  6. 6Cut off the fins.
  7. 7Clean the turbot or ask for it to be sent clean.
  8. 8Clean the turbot or ask for it to be sent clean.
  9. 9Clean the turbot or ask for it to be sent clean.
  10. 10Put the spine, lateral fins and head in a pot with 300ml of olive oil.
  11. 11Put the spine, lateral fins and head in a pot with 300ml of olive oil.
  12. 12Put the spine, lateral fins and head in a pot with 300ml of olive oil.
  13. 13Add a pinch of salt and a splash of white wine.
  14. 14Add a pinch of salt and a splash of white wine.
  15. 15Add a pinch of salt and a splash of white wine.
  16. 16Let it confit little by little so that it releases the collagen and gelatin well.
  17. 17Let it confit little by little so that it releases the collagen and gelatin well.
  18. 18Let it confit little by little so that it releases the collagen and gelatin well.
  19. 19Fry two cloves of garlic and a guindilla.
  20. 20Fry two cloves of garlic and a guindilla.
  21. 21Fry two cloves of garlic and a guindilla.
  22. 22Season the loins with salt and pepper.
  23. 23Season the loins with salt and pepper.
  24. 24Season the loins with salt and pepper.
  25. 25Mark the loins in the same pan, having removed the garlic and the cayenne pepper.
  26. 26Mark the loins in the same pan, having removed the garlic and the cayenne pepper.
  27. 27Mark the loins in the same pan, having removed the garlic and the cayenne pepper.
  28. 28First through the skin and then through the meat.
  29. 29First through the skin and then through the meat.
  30. 30First through the skin and then through the meat.
  31. 31Add a splash of the same white wine or txakolí.
  32. 32Add a splash of the same white wine or txakolí.
  33. 33Add a splash of the same white wine or txakolí.
  34. 34Strain when the spines have released all the collagen.
  35. 35Strain when the spines have released all the collagen.
  36. 36Strain when the spines have released all the collagen.
  37. 37Give it a low temperature with a strainer until the texture is achieved.
  38. 38Give it a low temperature with a strainer until the texture is achieved.
  39. 39Give it a low temperature with a strainer until the texture is achieved.
  40. 40Add the turbot loins and stir a couple of times.
  41. 41Add the turbot loins and stir a couple of times.
  42. 42Add the turbot loins and stir a couple of times.
  43. 43Put the fried garlic and guindilla on top and enjoy.
  44. 44Put the fried garlic and guindilla on top and enjoy.
  45. 45Put the fried garlic and guindilla on top and enjoy.

Ingredients

  • turbot
  • turbot
  • turbot
  • olive oil
  • olive oil
  • olive oil
  • salt
  • salt
  • salt
  • white wine
  • white wine
  • white wine
  • garlic
  • garlic
  • garlic
  • guindilla
  • guindilla
  • guindilla
  • pepper
  • pepper
  • pepper

Equipment

scissorsknifecutting boardpotfrying panspatulacolanderspoon

Tips

  • Use the code Sierra10 for a 10% discount when ordering from Mariskito.