The cod jowl is the jewel of the cod: the thickest part of the loin, with large and juicy flakes. Confit at a low temperature and served on a silky potato puree, it becomes a restaurant dish with very few ingredients. The key is not to overcook the cod so that the flakes separate on their own, shiny and unctuous.
A Michelin-starred restaurant dish that can be prepared in 40 minutes. The confit jowl, trembling and glistening, on a silky potato puree. Add a few drops of truffle oil if you want to impress.
Ingredients
- 500 g extra desalted cod jowl (we use Clean Extra Desalted Cod Loin - 900g)
- 300 ml extra virgin olive oil
- 3 whole garlic cloves
- 1 sprig of thyme
- Puree: 500 g potatoes, 100 ml milk, 50 g butter, nutmeg
- Chopped chives, truffle oil (optional)
Step-by-step preparation
- Puree Boil peeled potatoes in salted water for 20-25 minutes. Drain. Pass through a food mill (never a blender). Add hot butter, hot milk and nutmeg. It should be fine and silky.
- Confit jowl In a saucepan, heat the oil with garlic and thyme to 60-65 C. Submerge the jowls. Maintain the temperature for 15-18 minutes. The jowl should be tender but intact, trembling to the touch.
- Plate Put a generous base of puree in a deep dish. Place the jowl on top. Drizzle with a few spoonfuls of the confit oil. A few drops of truffle oil if you wish. Chopped chives.
Buy it at BacalaloClean Extra Desalted Cod Loin - 900g€44.90 · 24-48h refrigerated delivery →Frequently Asked Questions
What differentiates the jowl from other cuts?
The jowl is the central and thickest part of the cod loin. It has large, juicy flakes and few bones, which is why it is considered the most noble cut.
How do I confit the jowl?
In olive oil at 65-70 ºC for 8-12 minutes depending on the thickness. The cod is ready when the flakes begin to separate when gently pressed.
How do I achieve a silky puree?
Use a starchy potato, pass it through a food mill (never a blender, which makes it lumpy) and add butter and a little of the confit oil.
