INGREDIENTS for 4 people:
-1 kilo of cod loin at the point of salt with skin
-4 teaspoons of oil
-4 laurel leaves
-Salt and pepper
-Olive oil
-Vacuum bags
RATATOUILLE:
-1 zucchini
-1 "Figueres" onion
-1 green pepper
-1 red pepper
-1 skewer
-200 grams of grated natural tomato
PREPARATION:
SAMFAINA (RATATOUILLE):
1.Stir fry the grated tomato in a pan with oil on soft fire. Once is cooked we reserve it.
2.Cut all vegetables in very small pieces.
3.In a pan with oil, cook the vegetables until they are soft. First add the onion, then the red and green peppers and finally the eggplant and the zucchini.
4.Once it is almost cooked, add the tomato sauce and let it cook until the vegetables are well cooked.
5.Add salt and pepper and reserve it.
SAMFAINA PURÉE:
6.Take half of the obtained samfaina and blend it. Then use the Chinese strainer to obtain the purée of samfaina and reserve it.
COD:
1.Cut the cod loin in 4 cuts of about 200 grams.
2.If we have a leftover part of cod that we can use for other elaborations, take from this only the skin, cut it into strips and fry them to obtain a crunchy skin that it will be used to decorate the dish and provide texture.
3.Introduce each piece of cod cut in a vacuum bag with garlic oil and bay leaf to aromatize and make the vacuum.
SERVICE
1.Introduce the cod loin into the vacuum in a bath of 65ºC for 10-12 minutes. Take out the bag and dry it with absorbing paper.
2.Warm the samfaina and the purée of samfaina in the microwave.
3.Set everything in the plate according to the photograph with the crunchy cod.
Preparation time: 30 minutes
Total time: 1 hour
