Tako de bacalao asado bajo la llama, servido con una sopa rustica de pan sopako con matices ácidos y picantes.

Tako de bacalao asado bajo la llama, servido con una sopa rustica de pan sopako
Nerua
Chef: Josean Martinez Alija
Country: España
City: Bilbao (Vizcaya)
Address: Abandoibarra Etorbidea, 2
(+34) 944239333.

Josean is probably, at this time, the most important culinary minimalist in the world, or at least one of the top two or three. What speaks most for him is his intellectual and work capacity. Of course, we cannot forget that he was a prodigy child who, at the tender age of 23, had already found his way into the books of Lo Mejor de la Gastronomia, taking on a significant post. Amidst the adversity that he has faced, and continues to face on a day-to-day basis running the restaurant side of the Guggenheim business, he has demonstrated a remarkable capacity for confronting distress and overcoming tribulation, a trait without which no one makes it to number one. Serving cocktails, tapas and sandwiches, proposing daily tasting menus… working with simplicity he has managed to salvage his gastronomic offer, and he has accomplished this in a more solid, dedicated fashion, to the point where he has converted his practice into an exponent of materialized art. Few global cuisines today exhibit so much talent and consummation as that of this quiet, mature and superb young man.
An example is this essential cod dish, capable of marking a distinction, once again, on a substantial level: the selection of product, unsurpassable; the preparation and doneness, juicy, iridescent and seared, and the sauce, exquisitely rustic. No more, no less.



The Recipe



Flame-roasted cod filet served with a rustic soup of sopako bread croutons with acidic and spicy nuances
Ingredients

COD
COD SKIN BROTH

INGREDIENTS FOR 540 g:

  • 2000 g soaked, drained Giraldo cod skins
  • 500 g water
  • 200 g spring onion
  • 20 g garlic cloves
  • 1 cayenne pepper

SPICY SOPAKO BREAD BROTH WITH YEAST

INGREDIENTS FOR 290 g:

  • 375 g cod skin broth
  • 22 g pressed moist yeast
  • 20 g sopako bread (type of crouton)
  • 10 g Sherry vinegar
  • 15 g cayenne pepper oil

Method

COD

Take the cod filet, at room temperature and cleaned of its bones, place on a tray and using a torch brown the entire surface to give it a beautiful toasted color. Leave on a rack in the smoker for 10 minutes.
This process produces a perfect doneness, a rich flavor of grilling and the filets retain all of their juices.
To heat, place in a salamander oven and brush with the cod skin broth.
Just before serving, brush the cod again with the cod skin broth.

COD SKIN BROTH

Place all the ingredients in a sous-vide bag, seal and cook at 65ºC/149ºF for 4 hours. When finished, strain and pass through a sieve to remove any scales or particles, then store in the walk-in.
SPICY SOPAKO BREAD BROTH WITH YEAST
Boil the stock in a pot, add the yeast and cook for 2 minutes. Add the bread and cook for a further 5 minutes, then add the vinegar and cayenne oil. Blend in a Thermomix and pass through a fine sieve. Salt to taste.

FINISHING

Place the roasted cod filet on a deep dish and dress with the bread soup.

 

Tags: