Main Course

Bacalao al Pil Pil

Name: Bacalao al Pil Pil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 porsiyon
Cuisine: spanish
Ingredients: 400 g salt cod desalted and patted dry; 250 ml olive oil; 4 diş garlic thinly sliced; 1 adet guindilla pepper dried, or a pinch of red pepper flakes; 2 yemek kaşığı parsley fresh, chopped (isteğe bağlı)

This classic Basque dish features salt cod gently cooked in olive oil until a natural emulsified sauce, known as 'pil pil', forms. It's a simple preparation that highlights the unique texture and flavor of the cod, creating a rich and savory experience.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 45 dk.
Porsiyon: 2
Zorluk: Orta

Alerjen bilgisi: balık içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

400 gsalt cod, desalted and patted dry
250 mlolive oil
4 dişgarlic, thinly sliced
1 adetguindilla pepper, dried, or a pinch of red pepper flakes

garnish

2 yemek kaşığıparsley, fresh, chopped(isteğe bağlı)

Ekipman

deep pan · slotted spoon · whisk

Hazırlanışı

Adım adım

1
Ensure the salt cod has been properly desalted by soaking it in cold water for 24-48 hours, changing the water every 6-8 hours. Pat the desalted cod completely dry with paper towels.
Aşçının notu: Proper desalting is crucial for the dish's success and flavor balance.
2
In a deep pan or cazuela over medium-low heat, add the olive oil.
Yaklaşık 1 dk.
Aşçının notu: Use a pan that allows the cod pieces to fit in a single layer.
3
Add the sliced garlic and guindilla pepper to the cold olive oil. Gently cook them until the garlic is lightly golden and fragrant, about 5-7 minutes. Do not let the garlic burn.
Yaklaşık 7 dk.
Aşçının notu: Cooking the garlic slowly infuses the oil with flavor.
4
Remove the garlic and guindilla pepper from the oil and set them aside. Keep the flavored oil in the pan.
Yaklaşık 1 dk.
Aşçının notu: These are used later for garnish and flavor, so don't discard them.
5
Place the pieces of salt cod, skin-side up, into the warm olive oil. The oil should cover about one-third to half of the cod.
Yaklaşık 1 dk.
Aşçının notu: Ensure the oil is not too hot; you want to poach the cod gently, not fry it.
6
Cook the cod over very low heat for about 10-15 minutes, flipping them once halfway through. The cod should gently 'sweat' and release its gelatin into the oil.
Yaklaşık 15 dk.
Aşçının notu: The key is gentle heat to extract the gelatin, which is essential for the sauce.
7
Remove the cod from the pan and set it aside, keeping it warm.
Yaklaşık 1 dk.
Aşçının notu: Carefully transfer the cod to a plate without breaking the pieces.
8
Allow the olive oil in the pan to cool slightly for a few minutes. This helps in emulsification.
Yaklaşık 3 dk.
Aşçının notu: If the oil is too hot, the emulsion might not form properly.
9
Return the cod pieces to the pan, skin-side down. Begin to gently move the pan in small, circular motions, or use a fine-mesh sieve or whisk to stir the oil and the gelatin released from the cod. Continue this motion for 5-10 minutes until the oil emulsifies into a thick, creamy, pale yellow sauce (the 'pil pil').
Yaklaşık 10 dk.
Aşçının notu: Consistency is key here. If the sauce breaks, you can try adding a tablespoon of cold water and continuing to whisk vigorously.
10
Once the pil pil sauce has formed, remove the pan from the heat.
11
Serve the bacalao immediately, spooning the pil pil sauce generously over the cod. Garnish with the reserved fried garlic and guindilla pepper, and fresh chopped parsley if desired.
Aşçının notu: This dish is best enjoyed straight from the pan.

Tazeliğini koruyun

Saklama

Store any leftovers in an airtight container in the refrigerator.

Yeniden ısıtma

Gently reheat on the stovetop over low heat, stirring occasionally to re-emulsify the sauce.