If we can find good cod filets, this dish can be great. A Basque classic!
ingredienti per 4 porzioni (costo circa 3 € ap)
- 4 cod filets with the skin already desalted (the best available)
- Olio d´ oliva EV
- 1 spicchio d'aglio grande
- 1 peperone rosso
- ½ kg swiss chards
- Sale
One of the culinary miracles is the Basque pil-pil sauce. This simple and cheap, yet mega-tasteful and luxurious sauce, made from cod skin proteins, water and oil, is one of the many preparations that Democratic Gourmet teaches you!
First of all we roast, peel and cut in pieces the red pepper. Meanwhile we boil a large amount of salted water and we boil the clean swiss chards in batches, till tender but not ¨melted¨. So, depending on the size and variety of the chards start checking them after the first minute.
In a heavy large pan we add the garlic clove and the oil. We put it on gentle fire.
We discard the garlic when starts to turn to pale and we add the filets skin side up, max for a minute.
We turn them skin side down and we sub-fry them in the oil.
When we first see some bubbles coming up from the pan bottom, we start moving continuously the pan in order to mix the outcoming proteins of the skin with the oil. After 2-3 minutes we remove the filets and with a whisk we start mixing the liquid in order to create a white thick sauce. We check the salt of the sauce.
We plate the fillets over the chards and we decorate with the sauce and the pepper.
