Cod confit with crunchy parmesan cream and garlic oil
Ingredients (for 2 people):
1 cod loin (approximately 400 gr)
300 mL of extra virgin olive oil
Parmesan cheese taco (for the crispy)
For Parmesan cream:
200 mL of cream
50 gr of Parmesan cheese
Ration the cod loin in portions of 200 gr.
In a pot, add the oil and the two crushed garlic heads. Put on medium heat; This should not boil, the perfect temperature is about 80 ° C (to check it we can use a kitchen thermometer or be able to put a finger taking care not to burn).
Cook the cod for 15 minutes.
While the cod is confit, we will make the Parmesan cream: In a saucepan, add the cream and the previously grated Parmesan cheese and put on medium-high heat.
When the cream mixture begins to boil, remove from heat and, with a kitchen robot or a turmix, crush until you have a homogeneous mixture.
For the crispy Parmesan, use a nonstick skillet and heat over high heat. When it is very hot, remove from heat and, before the pan has cooled, move the parmesan block through the pan straight and slowly. Then leave a few seconds that with the heat itself toast the cheese and, with the help of a fork or a spatula, carefully lift the cheese. Once it has cooled it will be crispy.
On a deep plate, place a base of Parmesan cream.
Remove the cod from the oil and dry it well, then put the fish in the parmesan cream.
Put the crispy Parmesan
Add some garlic oil to the cod; This will improve the taste of the cod confit and give it an excellent flavor.