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Alaskan cod confit on an Oaxaca-style black bean base
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Ingredients
4
Vacuum bags
1
kilo of Wild Alaskan Cod
Olive oil
8
bay leaves
Pinch
of salt
Pinch
of pepper
4
cloves
of garlic
To prepare the black beans:
1
kilo of Oaxacan black beans
1
white onion
2
cloves
garlic
2
tablespoons
of lard
Salt to taste
Instructions
Place 250 g wild Alaskan cod loins in a vacuum bag.
Add olive oil to cover half of the loin, along with 2 bay leaves, salt, pepper and 1 clove of garlic.
Vacuum seal the bags at 85%.
Cook in the roner for 1 hour at 85 degrees Celsius.
Remove the cod loins from the vacuum bag and set aside.
To prepare the black beans:
Soak the kilo of beans in water overnight.
Remove from the water and cook in a large pot of cold water with the garlic, onion and two bay leaves.
Cook over medium heat for 1 hour and a half or until soft.
Take them out of the pot and fry them in a frying pan with two big spoonfuls of lard.
Season with salt and pepper to taste.
Blend until a thick paste is obtained.
Assembling the dish
Place a black bean base
Top with a few slices of wild Alaskan cod and garnish with a drizzle of olive oil and coarse salt.
Notes
Recipe by Blanca Perez of @corazon
deagave