RANERO CLUB-STYLE COD CHEEKS 2.0 WITH PIL PIL CROQUETTE AND RATATOUILLE

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

Medium/40 min.

Aingeru Etxebarria

Aingeru Etxebarria

To convert any kitchen into a temple of haute cuisine, that’s the challenge of prestigious chef Aingeru Etxebarria. That's why he doesn't have a restaurant, he has a school, and now he also has a space on our website.

Free from

  • Celery
  • Shellfish
  • Peanuts
  • Crustaceans
  • Mollusks
  • Dairy
  • Mustard
  • Sesame
  • Soya
  • Lupins

Ingredients

SERVES 4

Fish

- 4 cod cheeks

Croquette

  • Cod skins and isinglass
  • Water
  • Olive oil
  • Garlic
  • Chilli

Ratatouille

  • ½ aubergine
  • ½ courgette
  • 1 onion
  • 2 tomatoes
  • ½ mixed colour pepper
  • Oil

Preparation

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.

PRESENTATION

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.

Utensils

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.

Chef knife 25 cm.Chef knife 25 cm.
Chef tongs 10 cm.Chef tongs 10 cm.
Chef tongs 27 cm.Chef tongs 27 cm.
Deep fryerDeep fryer

Pairing

For this week's recipe I am recommending Lalume, a white wine aged in the barrel from the D.O. Ribeiro.