Although the recipe is of Basque origin, this version – with several variants – was sent to us by Enrique Medina, chef-owner of the restaurant Apicius (Valencia), which this fall celebrates its ninth anniversary and opens a menu.
- Wild arugula leaves
- 2 tablespoons Iberian lard, fed with acorns
- 3 cloves garlic
- 2 bay leaves
- ½ connection fresh parsley
- 8 chorizo peppers
- 50 ml extra virgin olive oil
- 200 ml chicken broth
- 4 pieces of cod of 180 g each desalinated at home
- 300 g mashed potatoes, made in a mortar
- Chopped onion
- 1 kg of red onions
- Heat the olive oil and lard and roast the chopped garlic. Add the washed and chopped parsley and onion, cut into brunoise (small squares). Add the bay leaves and add a little salt. Cook gently until onions are soft (1 hour or more if needed).
- Meanwhile, hydrate the chorizo peppers, remove the pulp with a spoon and add to the sauce.
- Add the reduced chicken broth and cook for another half hour. Go through a food grinder and a fine strainer. Rectify with salt, ground pepper.
- Configure the cod slices at 60 ° C until the heart reaches 40 ° C.
- Serve with a base of mashed potatoes, cod and the Biscay sauce that covers it. Add some arugula leaves and chopped onions to complete the dish.
I will see you on another recipe.
David from 55000 Recipes