SALT COD CONFIT WITH GARLIC MOUSSELINE AND “CATALAN STYLE SPINACH”
LOMO DE BACALAO CONFITADO CON MUSELINA DE AJO Y ESPINACAS A LA CATALANA

INGREDIENTS (serves 4 people)

  • Salt cod (desalted) 600 g.
  • Spinach leafs 500 g.
  • Olive oil 0,4 º, pine nuts 20 g.
  • Cream 150 ml., raisins 50 g.
  • Egg white 1 unit
  • Salt, pepper
  • Vegetal Aioli Sauce Valle del Orce

PREPARATION

In order to confit the desalted cod, cut it in 4 loins of 150g each, and place them in a sauté pan with olive oil (covered completely in oil). Place it over a very low heat (oil shouldn’t boil) and leave the cod slowly confit, until cooked.
Sauté the spinach, adding the raisins and the pine nuts. Cook until wilted.

If you wish, you can also add some diced cheese or some cream. Season to taste.
Mix Vegetal Aioli Sauce Vale del Orce with the egg white and beat together; you will obtain a garlic mousseline. Salt to taste.

On a plate, dispose a bed of spinach, add the cod and cover it with garlic mousseline. Serve au gratin. Gratinar la composición. The Vegetal Aioli Sauce Valle del Orce is typical Catalan garlic made sauce. It doesn’t produce “garlic belches” or “garlic breath”.