Sort ingredients
willa
QR Code
Listen
Pdf
Infuse the oil with the garlic and cayenne, from cold. Low heat, no rush. We want the garlic to slowly lose its moisture, so it gets crunchy without burning (it took me around 20 minutes). Reserve on kitchen paper to use later as a topping.
Dry the cod and add it to the oil, always starting with the skin facing upwards. Make sure not to go over 100ºC, so the cod slowly confits while releasing all its collagen. For my pieces, I cooked them for 15 minutes, flipped them, and gave them 5 more minutes.
Reserve most of the oil and let it cool down to room temperature (I used a cold bath).
Start emulsifying what is left in the pan. Traditionally, this sauce is made only by moving the pot in circles… but a small strainer is going to make the job way easier.
Start adding the rest of the oil.
At some point, the emulsion is going to be saturated, so add a little cold water (or a vinegar that you like) and keep whisking.
Adjust the texture to your preference, taste it, and season if needed.
Once properly emulsified, you can warm it up a bit before serving. But be careful: warming it too much may cause the sauce to break.
Serve with the toppings… and enjoy!!