A golden gratinéed aioli layer transforms the kokotxas into an irresistible bite: crispy and toasted on top, tender and gelatinous inside. It's the perfect recipe to impress without complicating things, because the oven does the work and the result looks like Michelin-star cuisine.
Maximum visual impact with minimum effort. Kokotxas under a layer of golden grilled aioli are spectacular for a dinner with guests.
Ingredients
- 500g desalted cod kokotxas (we use Desalted Cod Kokotxas - 500g)
- Bacalalo cod aioli (or homemade aioli)
- Fine breadcrumbs
- Chopped parsley
- Olive oil
Step-by-step preparation
- Pre-cook Preheat the oven to 220°C with the grill function. In a frying pan, sear the kokotxas in hot oil for 30 seconds per side. Just to mark them.
- Assemble Place them in an ovenproof dish. Cover each kokotxa with a generous spoonful of aioli. Sprinkle with fine breadcrumbs and parsley.
- Gratin Grill for 3-4 minutes until the aioli is golden and bubbly. Watch carefully: it goes from golden to burnt in seconds.
- Serve Directly from the dish. The inside of the kokotxa will be melt-in-your-mouth under the crispy crust.
Buy it at BacalaloDesalted Cod Kokotxas - 500g€21.97 · Refrigerated 24-48h delivery →Frequently Asked Questions
Which aioli holds up best under grilling?
An aioli with a bit more body (with egg yolk) gratinates better and forms a stable golden crust without separating.
How long to gratin?
2-4 minutes with the grill on high and the tray in the upper part of the oven. Watch carefully: it goes from golden to burnt in seconds.
Do the kokotxas need to be cooked beforehand?It's not essential. If they are desalted, the heat from the gratin will cook them just enough. For extra safety, a quick two-minute pre-cook in a pot.
