Roasted leek with cod pil pil, mustard and black garlic
Leek season begins in autumn and lasts until spring. It's common in soups, but can also be found in salads. This time, we've borrowed a recipe from chef Nacho Solana, who pairs it with cod.
(For the leeks)
4 medium-sized leeks.
Salt, pepper and mild olive oil.
- We put the leeks in a vacuum bag with the oil, salt and pepper and confit them at 85º C for 50 minutes. *Set aside until plating time.
(For the cod and mayonnaise) 600g of desalted cod.
- 1L of olive oil. 4 vanilla pods.
- 200g of sunflower oil. 100g of green mustard.
1huevo
- 150 g of sunflower oil
Salt. 50g of black garlic.
1huevo.
- 150 g of sunflower oil, salt. 4 buds of Tahon cres.
- We confit the cod in the oil at a very low temperature so that the cod releases all its collagen, then we drain and discard the cod.
- Using a hand mixer, we whip the pil pil as if it were mayonnaise.
- We reserved until the moment of plating.
- We place the split and opened vanilla pods into the oil and leave them at room temperature for a minimum of 24 hours. We set them aside for plating.
- Whisk the mustard emulsion as if it were mayonnaise and set aside. Whisk the black garlic emulsion as if it were mayonnaise and set aside.
Plating and presentation: Place a few spoonfuls of the cod pil pil sauce on the bottom of the plate. Sear the leek in a pan on all sides and cut it into three pieces per serving. Arrange the dots of emulsion evenly distributed. Drizzle a few drops of vanilla oil over the entire dish. Garnish with three Tahon Cress sprouts.
