Confit cod with mushroom sauce: perfect mixt

We’re continuing our series of recipe suggestions offered by Sergi Millet, chef at the Mas Rabell restaurant. This one is ideal for the season that’s just getting underway and brings together elements from both the sea and the land: Today we’re going to make confit cod with mushroom sauce. Sound complicated? Not at all. Let’s go!

Ingredients (serves 4)

4 portions cod loin, 150 g each

250 g sliced mushrooms

50 g chopped serrano ham

4 pieces green garlic

20 g sun-dried tomatoes in oil

200 g chicken or meat stock

300 g olive oil

1 clove garlic

1 bay leaf

First, sauté the mushrooms in a frying pan with a little oil, and then add the green garlic and allow to soften for a few minutes. Once softened, add the ham, the sun-dried tomatoes, and finally pour in the chicken or meat stock. Leave to cook for two minutes and then the sauce will be ready.

Next, put the olive oil in a saucepan with the crushed garlic glove and bay leaf. Let it heat up until it reaches 70°C. Once it’s reached that temperature, add the cod loins, ensuring they’re covered with oil, and let them cook for five minutes. When they’re ready, remove the pan from heat and serve the cod with the sauce on top. Just one final touch: Sprinkle with some chopped chive. What do you think? Now you’re just missing one more thing: opening a bottle of Jean Leon Vinya Palau for the perfect pairing!

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