Cod al Pil-Pil with wild asparagus cream and smoked Iberian pork belly
People: 2
Difficulty: Media
Ingredients for cod: Cod loin, Extra Virgin Olive Oil, garlic, glove and rosemary and thyme.
Ingredients for asparagus cream: Triguero asparagus, vegetable broth, garlic and Extra Virgin Olive Oil.
Preparation
Preparation: Trocking cod in 300-gram tacos. Then we introduced it into a vacuum packaging bag along with the ingredients of cod (Extra Virgin Olive Oil, garlic, guindilla, thyme and rosemary). Then we cook the cod at 65 degrees for approximately 25 minutes, after the cooking is finished, we take out the cod and assemble the pil pil.
Bleach the triguero asparagus and cool in ice, skip the asparagus with a little garlic, add the vegetable broth and crush to get the asparagus cream by putting it to the point of salt.
Dehydrate the smoked Iberian pancake at about 40 degrees for 48 hours, once dehydrated, it is stranded into a millet and a little extra Virgin Olive Oil is added thus getting the smoked Iberian pancake oil.
