In this recipe we want to introduce you to the Sr. Skrei than, from mid-February to late March, reach our fishmongers. It is a variety of fresh cod that feeds primarily on seafood, very tasty and juicy meat.
On the other hand we have the romesco sauce, used for sucar calçots, and that is ideal for this fish and meats to grill.
Does not like to be rude and leave to introduce the technique of cooking today, What, Although it may not seem it, It is accepted within the diet paleo: the confit. This consists of the foods bathed in grease provided it does not exceed 60 ° C. Here as.
– 4 to 6 skrei cod slices
-olive oil (1/2 approx. liter)
For the sauce
– 1 large red pepper (or two of noras)
-50g of almonds
– 5 to 6 ripe tomatoes
– 8 cloves of garlic
-a pinch of salt
First of all, wash tomatoes and peppers and put them together with the garlic unpeeled in a preheated oven at 200 ° C during 30 minutes or until roasted pepper.
While these cooked put cod in a pot and cover with oil. Take it to fire very very low. Now comes the problem, easy solution, How is that oil does not reach 60 ° C?? As well there are three indicators: one, When the oil is hot leave a few small bubbles, almost invaluable, but they never become big bubbles and it does fry. The second is that you can put the tip of the finger carefully into the oil without burning yourself. And the third, your thermometer probe works correctly (not like mine) and you can control the temperature, If it doesn't check the first and second point.
Don't have too much complication but if it is true that we must be aware of the fire during cooking, something that will last a 20 minutes more or less.
To finish, Peel the pepper, tomatoes, garlic and shred them with dried fruit, a pinch of salt and a splash of olive oil. Drain cod, put a little salt on top and served with hot sauce.
Enjoy this black leg cod now that it is time.
Recipes easy to https://recetasdecocinafaciles.NET /