Low-Temperature Cod al Pilpil with Quince

Today we bring a 5-star Michelin recipe. It's a quince pilpil cod which, in fact, is extremely easy to make, but the result is spectacular.

To prepare it we will use the WMF low-temperature cooker, a pot you can get a lot of use out of. We already talked about it in a previous recipe (here you can see the perfect egg on a truffled potato base), and today we bring you this new recipe to show you how to use the machine with sous-vide cooking.

With the explanation Julio gives us in the following video, you're sure to get that perfect result in a top-notch recipe. Enjoy!

Ingredients (for 4 people)

For the marinade:

• 80 ml of extra virgin olive oil
• 2 garlic cloves

For the cod:

• 4 cod fillets seasoned with the right amount of salt
• 80 g of quince
• 1 vacuum-seal bag

Preparation

The marinade

1. Cut the garlic into very thin slices.
2. Put the oil with the sliced garlic in a saucepan off the heat. Turn on very low heat and cook a few minutes without letting the garlic take color, turn off the heat and let cool.

The cod

1. Before starting, leave the cod fillets out of the fridge to come to temperature (minimum 2-3 hours)
2. Pat the cod fillets dry with kitchen paper, cut the quince into 4 slices and place them on each portion of cod. Separately, take the garlic slices out of the oil and place them also over the fillets and put them into the bag for vacuum sealing. Place each bag in the WMF vacuum sealer and wait for the process to finish.
3. Put the flavored oil from the first step in an airtight container (a preserving jar, for example)
4. Place the sealed bag and the container with the oil in the WMF sous-vide cooker and set to 48ºC for 25 min.
5. Once the process is finished, pour the juices, the quince and the oil into a container and blend with an immersion blender to make the pilpil, avoiding letting the cod cool down.
6. Drizzle the cod with the pilpil you made, and it's ready to serve.