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Cod Confit with Saffron Sauce
15'
Easy
12345
For the cod:
800g Cod fillet
Bertolli EVOO
1 Clove of garlic
For the saffron-olive oil sauce:
The oil used to cook the cod
8 Sprigs of saffron
Salt
Step 1
For the cod:
De-bone the cod fillets, if necessary.
Step 2
Cut the fillets into pieces weighing approximately 200g each
Step 3
Place them in a saucepan and cover them with Bertolli EVOO, cooking them on low heat for approximately 6 minutes. (Use a metal skewer to see if they are cooked all the way through. The skewer should run through them with no resistance when they are completely cooked.)
Step 4
Remove the fillets from the oil and set aside.
Step 5
For the sauce:
Heat 20ml of water and add the saffron, so that the water gradually takes on the color.
Step 6
Take the gelatin from the cod cooking process and combine it with a bit of the oil, and beat together.
Step 7
Finally, add the saffron water and salt to taste.
