The cod hake, confited in oil, is smooth and delicate, and when paired with sautéed wild asparagus, it becomes a spring dish full of nuances. It is a light and elegant recipe where the bitter green of the asparagus balances the richness of the cod. A simple product-based cuisine with a seasonal restaurant feel.
The cod hake confited at 65°C is juicy and tender, with a texture that an oven or pan cannot achieve. Served with grilled wild asparagus and a mustard vinaigrette.
Ingredients
- 4 pieces of desalinated cod hake (we use Extra Desalinated Cod Hake - 500g)
- 300 ml extra virgin olive oil
- 2 cloves garlic, thyme
- 1 bunch wild asparagus
- Vinaigrette: 1 tablespoon Dijon mustard, 2 tablespoons sherry vinegar, 4 tablespoons oil, salt
Step-by-step preparation
- Confit Heat oil with garlic and thyme to 60-65°C. Submerge the cod hake. Maintain this temperature for 15 minutes.
- Asparagus Meanwhile, grill the asparagus on a very hot griddle for 3-4 minutes with a drizzle of oil and salt.
- Vinaigrette Emulsify mustard, vinegar, oil, and salt.
- Plate Asparagus as a base, cod hake on top. Drizzle with vinaigrette.
Buy it at BacalaloExtra Desalinated Cod Hake - 500g€19.97 · Refrigerated 24-48h shipping →Frequently asked questions
At what temperature should I confit the cod hake?
In oil at 65-70°C for 6-8 minutes. As it is a thin cut, it needs less time than the cod cheek to become mellow without falling apart.
Fresh or canned wild asparagus?
Fresh sautéed asparagus provides texture and a pleasant bitterness. Choose the thinnest ones and sauté them al dente so they retain their crispness.
How do I use the confit oil?
It is flavored and full of taste: use it to sauté the asparagus or to dress the final dish.
