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Bacalao al Pil-Pil | Tender Cod in Garlic Emulsion
(0)
30 min
Quick
Knuspr-Küche
Traditioneller baskischer Bacalao al Pil-Pil: Saftiges Kabeljaufilet, sanft in feinem Olivenöl konfiert, verfeinert mit goldbraunem Knoblauch, milder Chili und einer samtigen Emulsion. Ein unvergesslicher Klassiker der spanischen Meeresküche, serviert mit knusprigem Baguette.
Preparation method
Preparation
Peel the garlic cloves and slice them thinly. Wash, seed, and finely slice the chilli pepper into rings. Wash the fresh parsley, shake dry, and finely chop. Pat the cod fillets thoroughly dry and lightly season with salt.
Instructions
In a large, heavy skillet, gently heat the extra virgin olive oil over low heat. Add the sliced garlic and chilli rings and let them infuse slowly for about 3–4 minutes until the garlic turns golden yellow. Remove the garlic and chilli with a slotted spoon and set aside.
Reduce the heat so that the oil is lukewarm to very gently simmering (approx. 60–70 °C). Place the cod fillets skin-side up into the infused olive oil. Confit the fish over very gentle heat for about 4–5 minutes, then carefully turn and cook for another 4 minutes. Carefully remove the fish and keep warm on a plate.
Chef's tip
The secret of pil-pil lies in the gentle temperature: the olive oil must never boil, otherwise the gelatine will curdle and no creamy emulsion will form.
For an even faster emulsion, you can swirl a small tea strainer in circular motions through the lukewarm oil in the pan – this binds the sauce in no time.
Ingredients
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