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Codfish confit with fennel and orange purée

Codfish confit with fennel and orange purée

2 Pax

35 min.

Medium

Main course

INGREDIENTS

  • 2 Brasmar codfish centre loins
  • 1 L olive oil
  • 1 fennel branch
  • 1 orange rind
  • 3 fennel bulbs
  • 3 garlic cloves
  • Orange juice
  • 1 red pepper
  • 1 onion
  • 2 garlic cloves
  • 1 tablespoon of olive oil
  • 60 g toasted almonds
  • 1 tablespoon of red pepper paste
  • 1 teaspoon of cumin
  • 1 teaspoon of smoked paprika
  • 1 tablespoon of vinegar

Codfish confit with fennel and orange purée

2 Pax

35 min.

Medium

Main course

INGREDIENTS

  • 2 Brasmar codfish centre loins
  • 1 L olive oil
  • 1 fennel branch
  • 1 orange rind
  • 3 fennel bulbs
  • 3 garlic cloves
  • Orange juice
  • 1 red pepper
  • 1 onion
  • 2 garlic cloves
  • 1 tablespoon of olive oil
  • 60 g toasted almonds
  • 1 tablespoon of red pepper paste
  • 1 teaspoon of cumin
  • 1 teaspoon of smoked paprika
  • 1 tablespoon of vinegar

PREPARATION

Preheat the oven to 180 ºC. Pour the olive oil, along with the fennel branch and the orange rind into a deep pan. Heat it in medium heat and when it reaches 80 ºC (we recommend the use of a kitchen thermometer), reduce to low heat. If it is higher than the recommended temperature, add more olive oil.

Place the codfish loins in the olive oil until they are submersed. If necessary, add more olive oil. Cook the loins on low heat in an uncovered pan during 20 minutes. (With the help of the kitchen thermometer, maintain the olive oil temperature between 75 and 80 ºC). Remove the loins using a spatula and drain the excess olive oil before serving.

While the codfish is being confited, place the chopped fennel bulbs in a baking dish and season with garlic, salt and pepper. In the same tray, but apart, place an open pepper, a sliced onion and garlic. Drizzle everything with olive oil and bake in the oven during 15/20 minutes.
For the sauce, place the roasted pepper and onion into a blender, add the remaining ingredients and blend everything until you get a homogenous consistency. Pour the sauce into a bowl, add more minced parsley and drizzle with olive oil.
For the purée, place the roasted fennel into a blender, add some orange juice and blend until you get a purée. You can add more orange juice, if necessary, to get the desired consistency.
To serve, place the codfish loins on the purée, finish with the sauce and decorate with a branch of fennel (optional).

PREPARATION

Preheat the oven to 180 ºC. Pour the olive oil, along with the fennel branch and the orange rind into a deep pan. Heat it in medium heat and when it reaches 80 ºC (we recommend the use of a kitchen thermometer), reduce to low heat. If it is higher than the recommended temperature, add more olive oil.

Place the codfish loins in the olive oil until they are submersed. If necessary, add more olive oil. Cook the loins on low heat in an uncovered pan during 20 minutes. (With the help of the kitchen thermometer, maintain the olive oil temperature between 75 and 80 ºC). Remove the loins using a spatula and drain the excess olive oil before serving.

While the codfish is being confited, place the chopped fennel bulbs in a baking dish and season with garlic, salt and pepper. In the same tray, but apart, place an open pepper, a sliced onion and garlic. Drizzle everything with olive oil and bake in the oven during 15/20 minutes.
For the sauce, place the roasted pepper and onion into a blender, add the remaining ingredients and blend everything until you get a homogenous consistency. Pour the sauce into a bowl, add more minced parsley and drizzle with olive oil.
For the purée, place the roasted fennel into a blender, add some orange juice and blend until you get a purée. You can add more orange juice, if necessary, to get the desired consistency.
To serve, place the codfish loins on the purée, finish with the sauce and decorate with a branch of fennel (optional).

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Recipes, Codfish
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