Bacalao al Pil-Pil

Method

1. 01

   Desalt the cod for 36 hours

   Put the cod skin-side up in a non-reactive container and cover with 3 L cold water. Refrigerate at 0–4°C for 36 hours, replacing the water with fresh 3 L portions every 9 hours for four soaking periods. Drain and pat completely dry.

   

2. 02

   Infuse the oil with garlic and chilli

   Put the 300 ml olive oil, sliced garlic and guindilla in a wide casserole while cool. Heat over medium-low for 5–7 minutes until the garlic is pale golden, then lift out the garlic and chilli and reserve them. Lower the oil to about 70°C.

   

3. 03

   Poach the cod gently

   Lay the cod skin-side up in the warm oil and keep it between 60–70°C for 8–10 minutes, turning once halfway. The flesh should separate into moist flakes without browning. Transfer the cod to a warm plate and let its gelatin-rich juices collect for 5 minutes.

   

4. 04

   Cool the oil for emulsifying

   Pour the infused oil into a jug and let it cool to 45–50°C. Put 30 ml of the collected cod juices into the clean casserole. The oil must feel warm rather than frying-hot before the emulsion starts.

   

5. 05

   Build the pil-pil emulsion

   Set the casserole over the lowest heat and move it in small continuous circles. Add the warm oil 20–30 ml at a time, waiting for each addition to turn creamy before adding more. Continue for 8–10 minutes until the sauce is thick, glossy and pale golden; keep it below 60°C.

   

6. 06

   Warm the cod in the finished sauce

   Return the cod skin-side up to the pil-pil and warm over very low heat for 2 minutes without boiling. Spoon sauce around each loin, then garnish with the reserved garlic and guindilla and serve immediately.