In short: 8 techniques for cooking premium cod loins: pil pil, paprika crust, grilled, Eneko Atxa-style charcoal grilled, steamed, en papillote, with asparagus, with cauliflower (Hermanos Torres). Times and tricks per technique.
Table of contents
- What makes premium cod loin special
- 1. Cod loin al pil pil
- 2. Baked cod loin with paprika crust
- 3. Pan-seared cod loin (the fastest)
- 4. Charcoal-grilled cod loin, Eneko Atxa style
- 5. Steamed cod loin with vegetables
- 6. Cod loin en papillote
- 7. Cod loin with white asparagus
- 8. Cod loin with cauliflower (Hermanos Torres)
- Frequently asked questions
What makes premium cod loin special
The loin is the central, thickest, and finest part of the cod. In a 4-5 kg fish, you get 2 loins of 350-400 g each. The rest of the fish consists of collars, tails, skin, and shredded pieces.
A good cod loin has three distinctive characteristics: (1) fine fibers that separate into large white flakes when flaked after cooking, (2) uniform thickness of at least 2-3 cm, (3) firm, thin skin that separates cleanly with a knife. Icelandic cod loin (wild Gadus morhua) is considered the world's best.
1. Cod loin al pil pil
The most famous Basque cod dish. Loin with skin, plenty of EVOO, garlic, chili. The trick is in binding the sauce with the natural gelatin from the skin.
Recipe: brown 4 cloves of garlic in EVOO, remove. Add loins skin-side down over low heat. Cook for 4 min. Flip. Cook for 4 more min. Remove loins. Bind the remaining oil with circular motions or a fine-mesh strainer, adding the browned garlic and chili. The sauce will turn yellow and thicken. Return loins to the sauce and serve.
2. Baked cod loin with paprika crust
Smoked paprika + breadcrumbs + EVOO + garlic crust applied to the loin. Bake at 200°C for 12 minutes. Comes out golden on top and juicy inside.
Variation: crust of chopped black olives + capers + bread + EVOO. Mediterranean style.
3. Pan-seared cod loin (the fastest)
3 minutes per side on a very hot griddle with a drizzle of EVOO. Finish with salt, raw EVOO, and browned sliced garlic on top. 10 minutes total.
4. Charcoal-grilled cod loin, Eneko Atxa style
Inspired by Basque chef Eneko Atxa's technique. Loin on a charcoal grill for 2 min per side. Marinated for 30 min beforehand in EVOO + citrus. Finished with diluted white miso.
5. Steamed cod loin with vegetables
Steamer with vegetables underneath (carrot, celery, fennel, leek). Loin on top for 6-8 minutes. Comes out extra tender. Serve with raw EVOO, flaked salt, and lemon.
6. Cod loin en papillote
Aluminum foil or parchment paper. Inside: loin + julienned vegetables + white wine + lemon. Bake at 180°C for 15 min. When opened, the aromatic steam is released.
7. Cod loin with white asparagus
Classic Basque-Cantabrian dish. Sauté white asparagus in butter, add loin, finish in the oven for 8 min. Butter sauce with parsley at the end.
8. Cod loin with cauliflower (Hermanos Torres)
Inspired by the Hermanos Torres. Oven-roasted cauliflower + steamed loin + lemon butter emulsion. Modern recipe, elegant presentation.
Premium Icelandic loins
Extra loins of wild Gadus morhua from Iceland, with skin, high caliber. The quality chosen by professional chefs. Order today, in your fridge tomorrow.
Frequently asked questions
What exactly is a cod loin?
Loin with skin or without skin?
Minimum caliber for "premium loin"?
How long to cook a desalted cod loin?
Best cod for pil pil?
Can frozen loin be cooked directly?
Variations with crust?
To finish
A premium cod loin is a versatile ingredient: you can pan-sear it in 10 minutes for a quick dinner, or make it al pil pil in 30 minutes to impress guests. The key is always: loin with skin, high caliber, and don't overcook. With Icelandic Gadus morhua, any technique shines.
Premium desalted cod
The entire range of loins, shredded pieces, and derived products. Artisan selection from Mercat del Ninot.
