“Confit” Premium Cod Loin with cod tripe and pork ear garlic vinagerette and fava bean foam cream
Ingredients
  • Cod fish 28 oz. Premium “confit” cod loin
  • 11 oz. Virgin olive oil
  • 2 garlic
  • 2 “Guindilla peppers”
  • Fava bean foam cream 14 oz. fava bean
  • 7oz. Extra virgin olive oil
  • Water a/n
  • Cod tripe and pork ear vinagrete 1 Pork ear
  • 7 oz. cod tripe
  • Olive oil a/n
  • Chopped parsley a/n
  • Balsamic vinegar a/n
  • Salt and black pepper a/n
  • Fried chopped garlic a/n
  • Juice of duck or chicken roast a/n
Directions

To “confit” the cod put the olive oil the garlic and the “guindilla peppers” to poach during 2 or 3 minutes. Add the cod and let it “confit” at 150F approximately.

For the foam cream, boil the fava beans and put in a mixer cup together with the boiling water and the olive oil. Season with salt and mix until you get a creamy texture. Introduce the cream in a “siphon” and put in water bath, “bain marie”.

For the vinaigrette, simmer the pork ear in a beef stock for 2/3 hours, and set aside until it cools off, then clean and julienne style cut very fine.

Clean the tripe and put in a pot in cold water. Place on the burner set at low temperature until it starts boiling remove from heat.

Cut while hot and mix it together with the ear. Season with the rest of ingredients.

At the bottom of the plate put the ear pork and the cod tripe, on top place the cod loin and finally the fava bean cream all around. Finish the plate with garlic, parsley,…

“Confit” Premium Cod Loin with cod tripe and pork ear garlic vinagerette and fava bean foam cream
Ingredients
  • Cod fish 28 oz. Premium “confit” cod loin
  • 11 oz. Virgin olive oil
  • 2 garlic
  • 2 “Guindilla peppers”
  • Fava bean foam cream 14 oz. fava bean
  • 7oz. Extra virgin olive oil
  • Water a/n
  • Cod tripe and pork ear vinagrete 1 Pork ear
  • 7 oz. cod tripe
  • Olive oil a/n
  • Chopped parsley a/n
  • Balsamic vinegar a/n
  • Salt and black pepper a/n
  • Fried chopped garlic a/n
  • Juice of duck or chicken roast a/n
Directions

To “confit” the cod put the olive oil the garlic and the “guindilla peppers” to poach during 2 or 3 minutes. Add the cod and let it “confit” at 150F approximately.

For the foam cream, boil the fava beans and put in a mixer cup together with the boiling water and the olive oil. Season with salt and mix until you get a creamy texture. Introduce the cream in a “siphon” and put in water bath, “bain marie”.

For the vinaigrette, simmer the pork ear in a beef stock for 2/3 hours, and set aside until it cools off, then clean and julienne style cut very fine.

Clean the tripe and put in a pot in cold water. Place on the burner set at low temperature until it starts boiling remove from heat.

Cut while hot and mix it together with the ear. Season with the rest of ingredients.

At the bottom of the plate put the ear pork and the cod tripe, on top place the cod loin and finally the fava bean cream all around. Finish the plate with garlic, parsley,…

“Confit” Premium Cod Loin with cod tripe and pork ear garlic vinagerette and fava bean foam cream
Ingredients
  • Cod fish 28 oz. Premium “confit” cod loin
  • 11 oz. Virgin olive oil
  • 2 garlic
  • 2 “Guindilla peppers”
  • Fava bean foam cream 14 oz. fava bean
  • 7oz. Extra virgin olive oil
  • Water a/n
  • Cod tripe and pork ear vinagrete 1 Pork ear
  • 7 oz. cod tripe
  • Olive oil a/n
  • Chopped parsley a/n
  • Balsamic vinegar a/n
  • Salt and black pepper a/n
  • Fried chopped garlic a/n
  • Juice of duck or chicken roast a/n
Directions

To “confit” the cod put the olive oil the garlic and the “guindilla peppers” to poach during 2 or 3 minutes. Add the cod and let it “confit” at 150F approximately.

For the foam cream, boil the fava beans and put in a mixer cup together with the boiling water and the olive oil. Season with salt and mix until you get a creamy texture. Introduce the cream in a “siphon” and put in water bath, “bain marie”.

For the vinaigrette, simmer the pork ear in a beef stock for 2/3 hours, and set aside until it cools off, then clean and julienne style cut very fine.

Clean the tripe and put in a pot in cold water. Place on the burner set at low temperature until it starts boiling remove from heat.

Cut while hot and mix it together with the ear. Season with the rest of ingredients.

At the bottom of the plate put the ear pork and the cod tripe, on top place the cod loin and finally the fava bean cream all around. Finish the plate with garlic, parsley,…