Cod confit at low temperature in oil
Do you like to experiment in the kitchen? So surely you agree that Cod is a very convenient ingredient to make it. Its soft texture and its characteristic flavor give a lot of play, and are capable of conquering even the most demanding palates. Especially if they are combined with the liquid gold par excellence, our Beloleum Gourmet Olive Oil.
in this article Let’s teach you how to confit low-temperature cod in oil, a technique that further enhances its qualities and makes it an incomparable delicacy. Go ahead and try our recipe!
How to confit cod?
Surely you already know, but the term confitar refers to a cooking technique in which a food is immersed in a fatty liquid to be cooked at a low temperature, normally less than 100°C.
In the case of cod confit in olive oil, cooking at low temperature allows fish Preserve its moisture and texture, while absorbing the flavors of EVOO and other aromatic ingredients, like garlic and spices.
So how to confit cod? Is there a trick to make it perfect and tasty? Point the ingredients and follow our instructions step by step!
Mix
- 4 fresh or desalted cod loins.
- 2 cups Arbequina Extra Virgin Olive Oil.
- 4 cloves of garlic.
- Fresh rosemary and thyme.
- Salt and pepper (to taste).
- 1 lemon (to decorate).
Low-temperature confit cod recipe: step by step
- First of all, you have to Prepare desalted cod. Clean it up and make sure it has no thorns.
- In a large saucepan, You have to heat over medium-low heat our EVOO. Add the garlic cut into very thin slices, and also the sprigs of thyme and rosemary. Cook everything gently for about 5 minutes, without letting the garlic brown too much.
- And it’s time to confit the cod! Place the cod loins in the oil, until they are completely submerged. Lower the fire to a minimum to maintain a constant temperature, around 60°C. You can control it with the help of a kitchen thermometer. The idea is to cook the cod loins immersed in the oil at low temperature for a longer period of time, so that they are tender and at the same time juicy. Keep them in the EVOO for about 20 or 30 minutes, depending on the thickness of each loin.
- When the cod is cooked, remove the loins from the oil. Very carefully! Place the cod loins on absorbent kitchen paper to drain, and then salt to taste.
- To surprise your diners, you can serve the fresh cod confit at low temperature Decorating the dishes with some very thin slices of lemon and some leaves of rosemary or thyme. And remember that this dish allows many garnishes! Our favorite? Some steamed vegetables with a splash of oil or a little mashed potatoes. The perfect companions!
You can also make this version of low-temperature cod in the oven, and let the fish cook with indirect heat. You choose the cooking method you like best! Remember that the temperature of your oven should be between 80 and 100°.
And those who prefer the versatility of the Thermomix (and are lucky enough to have one at home), can also experiment with this preparation. Adjust the temperature and times to the manufacturer’s instructions for a Low temperature cod in thermomix more than perfect.
Low temperature vacuum cod
If you are a lover of modern cuisine, you can also try the recipe for low-temperature confit cod. Use a vacuum packing machine to hermetically seal the fish Along with extra virgin olive oil and spices, and then cook at low temperature in a pot of water at about 70°C.
This technique is used to achieve a more precise and uniform cooking of the cod, which gives rise to an extremely soft and juicy texture, in which the natural and original flavor of this fish is maintained. That’s why it’s so popular in high-end cuisine!
Choose the option you choose, remember that extra virgin olive oil is an essential component in this recipe. Its quality is essential to enhance the flavor of cod confit at low temperature, that is why it is not worth just any product..
At Beloleum we bet on a gourmet oil from Aragon, a sensory experience for your culinary preparations. Go ahead and enjoy our liquid gold. When you discover it, you won’t want to try any other!
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