We are bang up-to-date with this recipe called “Ranero Club-Style Cod Cheeks 2.0”
Cod cheeks are a very popular ingredient in the Cantabrian area. And, from now on, they will be in the rest of the world too. Here is the 2.0 update of the classic recipe.
Fish / Seafood
- 4 cod cheeks
To make the croquette, first infuse the water for 30 minutes with the cod skins and set aside. Next, create an infusion with the garlic in slices, cayenne chilli pepper and olive oil. Infuse for 15 minutes and then allow to cool.
Strain the broth to separate out the skins and whisk in the oil to create an emulsion. Remember to add the warm oil gradually while whisking. Next, add the isinglass. The proportion is around 4 isinglass for every 500ml of pil pil. When finished, allow to cool.
Cut it into squares and coat with flour, egg and breadcrumbs. Then fry.
Cut the vegetables in brunoise and fry gently.
To make the cod cheeks, put them all under the grill of the oven set to full power.
In a bowl, first make a base using the ratatouille. Place the croquette on top. As a third level, add the cod cheeks. We can accompany it with a cooked baby potato and an asparagus tip to provide colour.
This dish was made with a lot of art, love and quality ingredients, using a set of kitchen utensils that, as well as being practical and durable, also have a sophisticated design.