Cod loin gratinated with aioli
Lombo de Bacalhau gratinado com aioli
INGREDIENTS
- 2 Deep-frozen Cod Loins, Soaked, Brasmar Tradição
- 500 ml of Olive Oil
- 800 g of Potatoes
- 300 g of Broccoli
- 1 Chili Pepper
- 2 Egg Yolks
- 3 Red Onions
- 5 Cloves of Garlic
- Salt to taste
- Pepper to taste
- Lemon Juice to taste
Lombo de Bacalhau gratinado com aioli
INGREDIENTS
- 2 Deep-frozen Cod Loins, Soaked, Brasmar Tradição
- 500 ml of Olive Oil
- 800 g of Potatoes
- 300 g of Broccoli
- 1 Chili Pepper
- 2 Egg Yolks
- 3 Red Onions
- 5 Cloves of Garlic
- Salt to taste
- Pepper to taste
- Lemon Juice to taste
PREPARATION
In a baking dish, add the cod, two sliced garlic cloves, the chili pepper and drizzle with olive oil. Cover with aluminum foil and bake in a preheated oven at 170ºC for 10 minutes.
Place two cloves of garlic in a mortar and pestle and crush. Cook 200 g of potatoes in salted water. Peel the potatoes while they are still hot and add them to the garlic cloves. Mash them well. Place the paste in a bowl, add the egg yolks and stir.
Add 250 ml of the olive oil used to confit the cod and mix well. Season with salt, pepper and lemon juice.
Place the aioli sauce on top of the cod and also the sliced almonds. Return to the oven to brown for 5 minutes.
Cook the remaining peeled potatoes in salted water and reduce to a puree. Repeat the process with the broccoli. Mix the two purees and place in a piping bag.
Place a sauté pan on the heat with olive oil, the remaining chopped garlic and the sliced red onion and let it sauté.
Serve the onions and place the cod fillet on top. Serve with broccoli puree.
PREPARATION
In a baking dish, add the cod, two sliced garlic cloves, the chili pepper and drizzle with olive oil. Cover with aluminum foil and bake in a preheated oven at 170ºC for 10 minutes.
Place two cloves of garlic in a mortar and pestle and crush. Cook 200 g of potatoes in salted water. Peel the potatoes while they are still hot and add them to the garlic cloves. Mash them well. Place the paste in a bowl, add the egg yolks and stir.
Add 250 ml of the olive oil used to confit the cod and mix well. Season with salt, pepper and lemon juice.
Place the aioli sauce on top of the cod and also the sliced almonds. Return to the oven to brown for 5 minutes.
Cook the remaining peeled potatoes in salted water and reduce to a puree. Repeat the process with the broccoli. Mix the two purees and place in a piping bag.
Place a sauté pan on the heat with olive oil, the remaining chopped garlic and the sliced red onion and let it sauté.
Serve the onions and place the cod fillet on top. Serve with broccoli puree.
