Cod with quince pilpil at low temperature

Today we bring you a 5 Michelin star recipe. It is a codfish with quince pilpil that is actually very easy to make, but the result is spectacular.

To make it, we will use the WMF low-temperature cooking machine , a pot that 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 with a truffled potato base), and today we bring you this new recipe to show you how to use the machine with vacuum cooking.

With the explanation that Julio gives us in the following video, we are sure that you will get that perfect result in a recipe that is perfect for you. Enjoy it!

Ingredients (for 4 people)

For the marinade:

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

For the cod:

• 4 cod loins, seasoned with salt
• 80 g quince
• 1 vacuum packing bag

Preparation

The marinade

1. Cut the garlic into very thin slices.
2. Put the oil and the chopped garlic in a saucepan over low heat. Turn the heat to very low and cook for a few minutes without letting the garlic brown, then turn off the heat and let it cool.

Codfish

1. Before starting, leave the cod fillets out of the refrigerator to warm up (at least 2-3 hours)
2. Dry the cod fillets well with kitchen paper, cut the quince into 4 slices and place them on each portion of cod. Separately, remove the garlic slices from the oil and place them on the fillets and place them in the vacuum bag. Place each bag in the WMF vacuum sealer and wait for the process to finish.
3. Put the flavoured oil from the first step in an airtight container (a tin can, for example)
4. Place the sealed bag and the container with the oil in the WMF sous-vide cooker and program 48ºC for 25 min.
5. Once the process is finished, empty the juices, quince and oil into a container and blend it with a hand blender to make the pilpil, preventing the cod from cooling.
6. Sprinkle the cod with the pilpil you have prepared, and it is ready to serve.