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Bacalao al Pil-Pil | Tender Cod in Garlic Emulsion
(0)
30 min
Quick
Knuspr-Küche
Bacalao al Pil-Pil ist die Krönung der baskischen Meeresküche: Zarte Kabeljaufilets werden sanft in feinstem Olivenöl mit Knoblauch und Chili confiert. Durch das sanfte Schwenken verschmilzt das natürliche Kollagen des Fisches mit dem aromatischen Öl zu einer himmlisch samtigen, cremigen Sauce. Ein meisterhaftes spanisches Traditionsgericht, das mit wenigen erlesenen Zutaten pure Urlaubsfreude auf den Teller zaubert!
Preparation method
Preparation
Peel the garlic cloves and slice them finely. Wash, deseed, and finely slice the red chilli pepper into rings. Rinse the cod fillets thoroughly under cold water, pat carefully dry with paper towels, and season lightly with a pinch of fine salt.
Wash the fresh flat-leaf parsley, shake dry, and finely chop the leaves.
Flavoring & Cooking
Heat the extra virgin olive oil in a wide, heavy pan over low to medium heat. Add the sliced garlic and chilli rings, and fry gently until golden yellow and wonderfully fragrant. Lift out the garlic and chilli with a slotted spoon and set aside.
Chef's tip
The secret to a perfect pil-pil lies in the gentle temperature: the olive oil must never boil, otherwise the natural collagen in the cod will curdle and fail to emulsify with the oil.
Serve with oven-fresh baguette or crispy ciabatta to enjoy every last drop of the incomparably aromatic garlic and olive oil emulsion.
Ingredients
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