Benjamin e Clara Weatherall
Shellfish cevicheby Gastón Acurio
Dall'Italia I Conoscenti: piccolo scrigno di ospitalità a Bologna
For 4 people
Garlic oil 300 g sunflower oil 150 g Arbequina extra virgin oliv oil 120 g garlic with peel
Per i calcots 2 kg calcots Maldon Salt 20 g Arbequina extra virgin oliv oil
Cod gelatin 1 l water 300 g cod bones and skin Pil pil 300 g garlic oil 10 g extra virgin oliv oil 40 g cod's gelatin Salt 800 g cod
Garlic oil Put in a pan some sunflower oil, add the garlic heads cuted in half and raise the temperature until golden brown the garlic. After browning the garlic, add extra virgin olive oil out of the fire to prepare the frying. Keep 8 hours at 60 degrees for infusions. Preserve it. Calcots Roast on a grill the calçots, regularly turning them to roast them perfectly In case you need to finish cooking off the heat, wrap in newspaper Clean the top layers (the more carbonized) in a first phase Make a second cleaning to leave no carbon deposits Cut into 5cm batons and keep in Arbequina virgin olive oil. It will be lef 300gr
Cod's gelatin Thoroughly clean the bones and skin of fish. Boil with water, strain and reduce liquid until a gelatinous consistency. Pil pil Keep a bowl with garlic oil enough to cover the piece of cod at 60 degrees Soak 200g of cod per person in the oil at 60 degrees and hold to reach 45 degrees in the middle From the warm jelly cod whip the pil-pil sauce. Incorporate a thin stream of garlic oil and stir. When almost at the desired point add the virgin olive oil, taste and add salt if necessary Heat the calçots in the oil taking care they do not take color, drain on paper towels Remove cod to drain on paper
Present 75gr of calçots available per person, drained and salted with Maldon salt on a plate, on these, place the cod and add pil pil sauce
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