Cod recipe confit with hot Biscay terrine
Ingredients of the recipe for cod confit with hot Biscay terrine:
- 500 gr. of cod in desalinated loins
- 1 reinette apple
- 1 purple onion
- 3 teaspoons agar agar powder
- 3 tablespoons choricero pepper paste
- 1 lime
- 1 sage leaf
- 2 slices of sopako bread
- 2 slices of bread
- 1 teaspoon of sugar
- olive oil
Preparation of the recipe for cod confit with hot Biscay terrine:
For the Biscay sauce, peel the garlic cloves and the scallions and put them in a saucepan with all chopped oil. Peel the apple, chop it, add it and cook a little. Chop the soup slices and add them together with the choricero pepper paste and chopped sage leaf. Cover well with water, add salt and let it boil. Add the agar-agar stirring continuously, pass a terrine and let it cool. When serving, heat the terrine in the oven to no more than 70º C.
Cut the cod in 4 tacos and confit it in oil over low heat.
For the vinaigrette, squeeze the lime, add oil, chopped parsley and salt and mix well. Reservation. Fry the 2 slices of bread in a pan with hot oil.
Serve the cod and terrine on the fried bread and dress with the vinaigrette.
The fresh cod season goes from autumn to spring and you have to make sure that what we buy is not pollock, a very similar species but of worse quality and cheaper.
When buying a piece of salted cod it is important that the piece contains the skin of the fish.