Biscayne Cod. This year I proposed (in Christmas Recipes 2009) a Christmas menu with a choice of meat or fish and the truth is I'm a little late with this Biscayan cod confit in olive oil but here it is.
The fact is that the development of the two recipes I have removed Stuffed Loin time to prepare this another and are needed between 36 and 48 hours in advance to prepare the cod unless you already desalted (in some places you can buy them already their point of salt) so do not think you have a chance to use it year-end: (
Before beginning it is good to know that if you have a food thermometer to measure the temperature of the oil will cost to get the point not to let oil cod too dry or undercooked. So if you're not cooking thermometer cooking cod may prefer to fish in Biscay boiling water, in this case I recommend you go through the blog of Josemari (Cooking for friends) that explains it perfectly in this video.
Finally just to clarify that the traditional recipe Biscayan cod takes no tomato in their development so if you want you can remove it. I like more the taste that stays with the tomato sauce gives a touch weaker Vizcaya, yes, the sauce will remain a tad more orange (as in the picture) and not as red as when we use only chorizo pepper and onion. Maybe it gives you time to prepare .... to the kitchen!
The fact is that the development of the two recipes I have removed Stuffed Loin time to prepare this another and are needed between 36 and 48 hours in advance to prepare the cod unless you already desalted (in some places you can buy them already their point of salt) so do not think you have a chance to use it year-end: (
Before beginning it is good to know that if you have a food thermometer to measure the temperature of the oil will cost to get the point not to let oil cod too dry or undercooked. So if you're not cooking thermometer cooking cod may prefer to fish in Biscay boiling water, in this case I recommend you go through the blog of Josemari (Cooking for friends) that explains it perfectly in this video.
Finally just to clarify that the traditional recipe Biscayan cod takes no tomato in their development so if you want you can remove it. I like more the taste that stays with the tomato sauce gives a touch weaker Vizcaya, yes, the sauce will remain a tad more orange (as in the picture) and not as red as when we use only chorizo pepper and onion. Maybe it gives you time to prepare .... to the kitchen!
Ingredients for the Biscayan Cod (for 2 people):
2 large cod loins (or 4 smaller pieces)
250 grams of onion
2 cloves of garlic
2 ripe tomatoes
3 peppers choriceros
1 level tablespoon of wheat flour
1/2 liter of fish stock
1/2 teaspoon salt
olive oil (250 ml and 1 liter as the pileup that you use for cod confit)
Recipe for Biscayan Cod (for two people):
The first is desalted cod (if you have it in the salt goes to step 3). To do this we must take cod between 36 and 48 hours in water changing the water every 12 hours. The soak time is dependent on the point you want to give salt cod. If you have not prepared I will never recommend you have 48 hours, you better be a bit bland to you seems too salty (the former always has more under).
So put the cod in a big pileup with plenty of water and with the skin side down. Do water changes every 12 hours.
The night before preparing the recipe put to soak the peppers chorizo. To make you easier to remove the meat is better then cutting off the tail and remove the seeds before putting it to soak.
Gone are the preparations before, let's start with the recipe. Bring water cod and put in a colander to lose water. Then take a paper towel and dry well cod. Finally let the cod loins on a plate covered with paper albal (and not dry).
Peel the onion and cut it into small pieces. Put 10 tablespoons olive oil in a pan to heat. Add onion and half teaspoon salt (best not to overdo the salt cod case is strong). Leave over medium heat 20 to 30 minutes to achieve proper poached.
Meanwhile, remove the meat chorizo peppers. The technique for doing this is to take a piece of pepper and put some skin touching a cutting board (or counter) and the non-cutting edge of the knife drag along the flesh of the pepper. If you know what I mean you better give him a look at the video of Josemari, at 1 minute and 30 seconds you can see as you remove the meat chorizo pepper (see video).
Put to heat the fish stock. If you do not you can always use a stock cube dissolved in concentrated fish pint of water (but watch that it is not salty broth).
Remove the seeds for tomatoes and if you scrape out the skin too. Then cut them into small pieces and set aside.
When the onion is ready add the pepper pulp and fry for 1 minute. Then add the tomato and cook for a 5 minutes. Then add the flour and stir well for half a minute (to cook a little flour and oil loses flavor).
It's time to add the fish broth hot. Leave over medium heat until reduced to one third of its volume. It must be rather thick.
Meanwhile we can prepare the cod confit in olive oil. Grab a pileup not very big (and save oil) and add enough oil to that cod is completely covered (about 3 or 4 fingers of olive oil). Then add two cloves garlic, peeled and lightly machadados and set to simmer for which aromatize oil. When the oil is at 60 ° C (use a thermometer) adds the cod loins and leave for 15 minutes. Then take them out and go adding to the sauce that will end in the next step.
While cod is finished preparing the sauce. Throw a food mill (if you have not used a blender but not stay the same) and makes very thin sauce (some Basque sauce then passes by a Chinese but I do not see it necessary).
Put the sauce to heat Biscay in a pan and salt test (if necessary gradually added and test). Then go adding the cod loins as they are taking the oil (cod oil out with a slotted spoon and let loose the excess oil before adding to the sauce). And presto, served hot and bon appetit!
2 large cod loins (or 4 smaller pieces)
250 grams of onion
2 cloves of garlic
2 ripe tomatoes
3 peppers choriceros
1 level tablespoon of wheat flour
1/2 liter of fish stock
1/2 teaspoon salt
olive oil (250 ml and 1 liter as the pileup that you use for cod confit)
Recipe for Biscayan Cod (for two people):
The first is desalted cod (if you have it in the salt goes to step 3). To do this we must take cod between 36 and 48 hours in water changing the water every 12 hours. The soak time is dependent on the point you want to give salt cod. If you have not prepared I will never recommend you have 48 hours, you better be a bit bland to you seems too salty (the former always has more under).
So put the cod in a big pileup with plenty of water and with the skin side down. Do water changes every 12 hours.
The night before preparing the recipe put to soak the peppers chorizo. To make you easier to remove the meat is better then cutting off the tail and remove the seeds before putting it to soak.
Gone are the preparations before, let's start with the recipe. Bring water cod and put in a colander to lose water. Then take a paper towel and dry well cod. Finally let the cod loins on a plate covered with paper albal (and not dry).
Peel the onion and cut it into small pieces. Put 10 tablespoons olive oil in a pan to heat. Add onion and half teaspoon salt (best not to overdo the salt cod case is strong). Leave over medium heat 20 to 30 minutes to achieve proper poached.
Meanwhile, remove the meat chorizo peppers. The technique for doing this is to take a piece of pepper and put some skin touching a cutting board (or counter) and the non-cutting edge of the knife drag along the flesh of the pepper. If you know what I mean you better give him a look at the video of Josemari, at 1 minute and 30 seconds you can see as you remove the meat chorizo pepper (see video).
Put to heat the fish stock. If you do not you can always use a stock cube dissolved in concentrated fish pint of water (but watch that it is not salty broth).
Remove the seeds for tomatoes and if you scrape out the skin too. Then cut them into small pieces and set aside.
When the onion is ready add the pepper pulp and fry for 1 minute. Then add the tomato and cook for a 5 minutes. Then add the flour and stir well for half a minute (to cook a little flour and oil loses flavor).
It's time to add the fish broth hot. Leave over medium heat until reduced to one third of its volume. It must be rather thick.
Meanwhile we can prepare the cod confit in olive oil. Grab a pileup not very big (and save oil) and add enough oil to that cod is completely covered (about 3 or 4 fingers of olive oil). Then add two cloves garlic, peeled and lightly machadados and set to simmer for which aromatize oil. When the oil is at 60 ° C (use a thermometer) adds the cod loins and leave for 15 minutes. Then take them out and go adding to the sauce that will end in the next step.
While cod is finished preparing the sauce. Throw a food mill (if you have not used a blender but not stay the same) and makes very thin sauce (some Basque sauce then passes by a Chinese but I do not see it necessary).
Put the sauce to heat Biscay in a pan and salt test (if necessary gradually added and test). Then go adding the cod loins as they are taking the oil (cod oil out with a slotted spoon and let loose the excess oil before adding to the sauce). And presto, served hot and bon appetit!
No hay comentarios:
Publicar un comentario