Cod with FISAN Bellota Iberico Pilpil Sauce

Scale and share out the cod. Set aside.

Use the trimmings to prepare the pilpil sauce. For this purpose, put the oil in a pan, add the finely-sliced garlic cloves, the ham fat, ham bones, bay leaves and chillies. Fry lightly to flavour the oil.

Add the cod trimmings and cook to release the water and collagen.

Strain through a fine sieve and press down with a ladle.

Put the strained liquid in a siphon with a gas load.

Set aside and keep hot.

Peel the black garlic cloves and strain through a sieve by pressing with the lower part of a spoon until obtaining a very fine mash that will be placed in a piping bag and used to plate up.

Court-bouillon mirepoix preparation:

For the mirepoix, use a pot with a little water and leave to boil to make a court-bouillon.

Then, put the cod in the steamer and place it over the pot where you are making the broth so that it cooks in its steam. After 3-4 minutes, depending on its thickness, remove and plate up.

Field peas preparation:

Cut the field peas into julienne strips. Blanch.

Arrangement and plating:

On the bottom of a soup plate, arrange the field peas, previously sautéed in a frying pan with a little oil, stopping the cooking with some drops of white wine.

Pour on the pilpil sauce, covering the field peas, and, finally, place the cod on top.

Round off the presentation with a few dried chilli threads and a dot of black garlic cream, alongside a generous streak of extra virgin olive oil.