Cooking time: 70 minutes for 4 people
material
cod water:
- 400g salted cod skin and fillets
- 1 liter of water
Reduction:
- Carrot juice 600ml
- orange juice 300ml
shrimp:
- 1 chopped onion
- 1d. Minced garlic
- A pinch of EVOO
- 100g chopped natural tomatoes
- 200g raw shrimp (peeled and chopped)
Crumb:
- 100g raw breadcrumbs
- 3 cups of finely chopped tender chorizo soup
- salt and pepper
Tara:
- Salt-free loin 180g 4 pieces
- 2 cloves of garlic
- 2 fresh chili peppers
- Sunflower oil 500ml
- EVOO 500ml
Carrot pili pill:
- cod water
- EVOO cod confit
- Carrot and orange reduction
-
preparation
cod water: Place the cuttings in water over low heat until they release collagen and the soup thickens.
Reduction: Boil the juice over low heat until it thickens. Please make a reservation.
shrimp: Add a pinch of salt to the chives and garlic, stir-fry over low heat, then add the tomatoes and simmer for about 20 minutes. Turn off, add shrimp and stir. Seasons and reservations.
Crumb: Fry the chorizo over low heat. Add the bread and toast over low heat. Salt and pepper.
Tara: In a saucepan over very low heat, fry the garlic and chili peppers in oil for 30 minutes. When the oil has cooled to 85°C, add the loin, skin side up. Cook over low heat for 8-10 minutes until caramelized. Drain and set aside to heat.
For Pill Pill: Concentrate and thicken the cod water over low heat, then add the cod confit oil in a thin stream and stir. Once the pill pill is assembled, pour in the reduction.
Adjust seasoning as needed, place the pil pil base on a plate, add the drained cod loin, and garnish with the sautéed breadcrumbs and minced shrimp.
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