SMALL FILLETS OF COD, PADRON PEPPER SEEDS PICKLED WITH CAPERS, JUICE AND TRIPE OF COD IN OLIVE OIL

2014

INGREDIENTS

Alginate base
1 litre mineral water
5 gr sodium alginate
Small fillets of cod
250 gr salt cod, desalted and flaked
50 gr potato cooked in salted water and peeled
1 bulb garlic
1 bay leaf
1.5 dl Arbequina oil
25 gr Mascarpone
25 ml milk
9 gr calcium gluconolactate
0.5 gr xanthan gum
Cod skins
100 gr salted cod skin
Juice of cod
500 gr salt cod,desalted and flaked
1 leek
2 onions
1 bulb garlic
1 litre mineral water
80 gr Mascarpone
1 dl white wine
Fresh butter
Powdered green cardamom
Pickled Padrón pepper seeds
Juice from canned capers
Padrón peppers
Others
Chive flowers
Fried capers
Top-quality Arbequina olive oil,

PREPARATION

Alginate base: Blend the water with the alginate. Filter and set aside in a vacuum pack for at least 12 hours so that the mixture loses any air it contains.
Small cod fillets: First put the garlic in 50 ml of oil and place over a low heat for 15 minutes to infuse. Take two litres of slightly salted water, add the bay leaf and bring to the boil. Place the cooked and peeled potato with the milk and cheese in a pan and quickly bring to the boil, then blend in the Thermomix. Blanch the cod in the boiling water for a few seconds. Drain and add to the other ingredients. Add the gluconolactate and close the blender to start forming an emulsion with the cod. Work at medium speed, adding the oil in a thin stream after first heating it to 120-150ºC. The idea is to make a dense, creamy and very flavoursome “brandade”. Transfer the brandade mixture to a piping bag with a no.10 nozzle and squeeze strips into the alginate. Cut the strips using scissors every 1.5cm. Dip in water and retain the remaining oil.
Cod skins: Desalt and carefully clean any scales off the cod skin. Spread out the skins inside a bag and heat for 3 hours at 90ºC. Leave to stand in the refrigerator for at least 6 hours. Cut into rectangles measuring 1 cm x 1.5 cm to cover the mini cod fillets.
Cod juice: Wash the vegetables and chop finely. Sauté the vegetables in a large pan with a drop of oil, without letting them brown. In another pan, boil the wine to evaporate the alcohol and reduce to about half. When the vegetables are soft, add the cod and cook together until it is cooked. Add the wine, water and mascarpone. Cook for 15 minutes, then strain through a fine strainer. To finish, reduce some of the juice in a pan with a knob of butter until creamy. Just before serving, add a tiny pinch of powdered cardamom to the juice, just enough for its presence to be felt while ensuring that the cod is still the main flavour.
Pickled Padrón pepper seeds: Place caper juice in a vacuum pack. Use a sharp knife to remove the seeds from the peppers and quickly place them in the vacuum pack with the juice. Seal the pack and leave to stand for a minimum of two hours to pickle the seeds. These seeds oxidise quickly in oxygen and also in temperatures above 50ºC.

TO SERVE

Heat the cod fillets in olive oil at 60ºC, drain off any excess oil and place on a hot plate. Top each fillet with a cod skin. Place the plate briefly under the grill so ensure that the cod does not cool down and that the skins are gelatinous. Dress with the cod juice and carefully decorate the plate with 4 or 5 pepper seeds, 1 fried caper and some chive flowers. Finish with a few drops of Arbequina oil.