Cod confit with tomato jam, black olive crumble and plum mayonnaise.
THIS RECIPE OF CODFISH CONFIT WITH TOMATO JAM I LOVE IT! AND WITH HER I STAYED FINALIST IN THE HELIOS 2107 CONTEST AND JORDI CRUZ (MASTERCHEF) ON THE JURY.
I HAVE BEEN TAKING IDEAS FROM ONE SIDE AND FROM ANOTHER AND IN THE END THE COMBINATION IS SUPER TASTY AND RICH, BECAUSE IT HAS A LOT OF MIXTURE / PAIRING OF SWEET FLAVORS, WITH ACIDIC, SALTY ... AND DIFFERENT TEXTURES LIKE THE CRUNCHY CRUMBLE, THE CREAMINESS OF MAYONNAISE AND GELATINOUS COD. I HOPE YOU LIKE IT!
INGREDIENTS: ( for 2 pax)
- 4 LOINS OF DESALTED CODFISH
- HELIOS ONION CONFIT
- TOMATO HOMEMADE RECIPE HELIOS
- HELIOS PLUM JAM
- EXTRA VIRGIN OLIVE OIL
- 100 GR PITTED BLACK OLIVES
- 30 GR FLOUR
- 30 GR BUTTER
- 1 EGG
- SUNFLOWER OIL
- LEMON JUICE
- SAL
- CEBOLLINO
- PISTACHOS
STEP BY STEP RECIPE:
- FIRST WE WILL MAKE THE BLACK OLIVE CRUMBLE, WHICH TAKES THE LONGEST TIME TO MAKE.
- DRAIN THE LIQUID FROM THE PITTED BLACK OLIVES AND LET THEM DRY IN A COLANDER OR ABSORBENT PAPER. BAKE AT 100ºC UNTIL THEY ARE DISHADRATAS. THEN GRIND AND PUT IN A BOWL, WHERE WE WILL MIX BY HAND, WITH THE FLOUR AND THE CHOPPED BUTTER UNTIL WE GET THE TEXTURE OF A WET SAND.
- PLACE IT ON BAKING PAPER AND BAKE AT 2O0ºC WITH A BROILER UNTIL IT GETS CRISPY (BE CAREFUL NOT TO BURN IT! BE AWARE!). RESERVE.
COD CONFIT WITH TOMATO JAM:
- IN A NOT VERY BIG PAN, PUT THE COD LOINS IN A PAN. IN THIS WAY WE CAN COVER THEM WITH OLIVE OIL WITHOUT WASTING TOO MUCH OIL.
- WE TURN ON THE FIRE TO MEDIUM-LOW LEVEL, (WITHOUT BOILING THE OIL, AT ABOUT 70ºC) AND LEAVE THE COD FOR MORE OR LESS 15 MIN. THE COD WILL BE RELEASING SOME BUBBLES THAT ARE THE GELATIN, IT IS THEN WHEN IT IS READY.
- MEANWHILE WE MAKE THE . PLUM MAYONNAISE: WITH THE TURMIX WE MAKE A CLASSIC MAYONNAISE (1 EGG, A DASH OF LEMON AND A TEASPOON OF SALT AND WE ADD SUNFLOWER OIL UNTIL IT THICKENS) AT THE END WE PUT TWO TABLESPOONS OF HELIOS PLUM JAM (YOU CAN ALSO USE ONE HALF OF THE PEARS IN SYRUP HELIOS) AND MIX
- THE LAST STEP: WE HEAT IN A FRYING PAN, HALF A CAN OF HELIOS HOMEMADE TOMATO WITH 2 TABLESPOONS OF HELIOS ONION CONFIT AND REMOVE. WE CAN PASS IT THROUGH THE TURMIX IF WE PREFER A TEXTURE WITHOUT SMALL PIECES. WE COULD ALSO USE THE HELIOS TOMATO JAM THAT COMES READY TO TASTE.
- AND ALL THAT REMAINS IS TO PLATE IT: PUT A SPOONFUL OR TWO OF TOMATO JAM ON THE BASE. PLACE THE COD LOIN ON TOP (DRAINED OF OIL). COVER IT WITH A LITTLE MAYONNAISE. WITH THE HELP OF A BLOWER, WE GRATINATE THE MAYONNAISE TO GIVE IT A GOLDEN TOUCH. CHOP SOME PISTACHIOS AND PUT A FEW ON TOP, AS WELL AS A COUPLE OF CHIVES AS DECORATION. THE OLIVE CRUMBLE ON EACH SIDE OF THE LOIN OR AS YOU LIKE IT!
ENJOY IT !
Mireia Alum
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