Bacalao al Pil-Pil – Basque Cod in Garlic Olive Oil Emulsion
Bacalao al Pil-Pil is a true masterpiece from the Basque Country, delighting every gourmet with its simple elegance and the magical emulsion of olive oil and fish juices. As a little cat with a flair for fine flavors, I love this dish because it perfectly highlights the natural taste of high-quality cod. Who would have thought that such a creamy, golden dream could be created from just three basic ingredients? The preparation is a fascinating game with temperature, but don't worry: with a little patience while swirling the pan, anyone can achieve the perfect sauce consistency. This healthy and protein-rich fish dish is quick to make and brings the Spanish lifestyle straight to your home. Grab a good pan, pay attention to the quality of your fish, and let's conjure up this traditional taste experience together – no frills, just the best fresh ingredients that nature has to offer.
Ingredients
Preparation
First, slice the garlic clove (3) thinly and cut the chili pepper (1) into rings. Meow, make sure they are nice and even!
Heat the olive oil (100 ml) in a pan over low heat and lightly sauté the garlic and chili until golden brown, then remove from the oil and set aside.
Place the cod fillet (250 g) in the flavored oil with the skin side up and let it cook gently at a very low temperature for about 8 to 10 minutes.
Carefully remove the fish from the pan. Now comes the secret of my kitchen: Let the oil in the pan cool down slightly, then use a small ladle to constantly swirl in circular motions until a creamy, light emulsion forms.
Finally, return the fish to the pan, garnish with the garlic and chili, and briefly toss in the creamy Pil-Pil sauce. Enjoy your meal!
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