Cod with quince pilpil at low temperature

Today we bring you a 5 Michelin star recipe. It is a quince pilpil cod that, in fact, is 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 out of. We already told you 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 sous-vide cooking.

With the explanation that Julio gives us in the following video, surely you will get that perfect result in a recipe of ten. Enjoy it!

Ingredients (for 4 people)

For the marinade:

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

For the cod:

• 4 cod fillets to the point of salt
• 80g quince
• 1 vacuum bag

Preparation

the marinade

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

Cod

1. Before starting, leave the cod fillets out of the fridge to warm up (minimum 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 slices of garlic from the oil and also place them on the loins and put them in the vacuum bag. Place each bag in the WMF vacuum sealer and wait for the process to finish.
3. Put the flavored oil from the first point in an airtight container (a can for example)
4. Place the closed 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, the quince and the oil in a container and blend it with a hand blender to make the pilpil, preventing the cod from cooling.
6. Spray the cod with the pilpil that you have prepared, and ready to serve.