Would you like to eat cod in a different way? We propose a recipe for confit cod. Confit cod involves dipping the fish in olive oil at low temperatures and thus cook very slowly. It is a delicious way to eat fish, since it is very juicy and tasty, so in this article we explain how to make confit cod with a few simple steps that will allow you to enjoy fish with another flavor.
Ingredients:
- Extra virgin olive oil.
- Cod fillet 250 grams.
- Kitchen thermometer.
- Salt.
- 1 egg.
- 1 lemon.
- Cornstarch.
Steps to follow to make this recipe:
- With this recipe for cod confit in olive oil, we get the fish to cook without losing the proportion of water it contains, and the olive oil is perfect because throughout the process it does not exceed the temperature of 65º. The key to making this recipe perfect is that the oil temperature has a very specific value. With the help of a kitchen thermometer, you will ensure that the confit process is perfect.
- Starting from the crucial relevance of the oil temperature, to confit it should be close to 60 or 65º. The confit time will vary from the thickness of the fish, but for a cod of about 250 grams and about 3-4 centimeters thick it will take about 30 or 35 minutes. The technique consists of completely submerging the cod in the mild virgin olive oil, for the indicated time and when about 15 minutes have passed you must turn the fillets so that it cooks on both sides.
- As the cod is confit, a whitish layer will form on the surface of the oil, that is the gelatin that the fish gives off, and it is best to remove it to leave the oil clean and pure, but do not throw it away, which is very useful for use it and make a dipping sauce. Take a strainer and remove that gelatin, to use it later if you wish.
- After that time, the cod will be ready to eat. Now if you wish, take that gelatin and beat it with 1 egg, salt, a little lemon juice and cornstarch, all well mixed and so you will have a thick sauce to eat with your confit cod.
- As the cod is confit, a whitish layer will form on the surface of the oil, that is the gelatin that the fish gives off, and it is best to remove it to leave the oil clean and pure, but do not throw it away, which is very useful for use it and make a dipping sauce. Take a strainer and remove that gelatin, to use it later if you wish.
- After that time, the cod will be ready to eat. Now if you wish, take that gelatin and beat it with 1 egg, salt, a little lemon juice and cornstarch, all well mixed and so you will have a thick sauce to eat with your confit cod.
