COD LOIN WITH SANFAINA AND ROSEMARY HONEY
Today we share from our Chef Manuel Gallardo Martínez de Arenal Restaurant a recipe of cod loin. This recipe is perfect to make at home.
Sanfaina is a Catalan Speciality of Aubergines, Courgettes and other vegetables in a tomato sauce.
Ingredients to make the recipe for Cod Loins :
Ingredients for 4 people:
- 800g Desalted cod loin (Tinned)
- 500 cl Mild olive oil
- 2 Garlic cloves
- 1 branch of Fresh thyme
- 8 Fresh Mini Carrots
- 60 cl Rosemary honey
Ingredients for SANFAINA:
- 1 pc fresh onion
- 1/2 pcs red pepper
- 1/2 pcs green pepper
- 1 pz Medium courgette
- 1 pc. Medium Aubergine
- 150 cl. Fried tomato sauce (jar/tin/tetra)
- 1 pc. Garlic clove
- 300 cl Sunflower oil
- 60 cl. Olive oil
- 20 cl. White wine
- 10 cl. Cognac
- 100g Normal flour
- Salt and ground white pepper
Cod loin recipe:
Step-by-step preparation of the cod loin with sanfaina and rosemary honey:
Steps to prepare Sanphaina :
We will cut all vegetables approximately to squares of 1.5cm.
First we will pass the zucchini and aubergine for flour and fry it with the sunflower oil. Following this, it must be left to dry on a plate with a sheet of absorbent paper and set aside.
In a frying pan we will put the olive oil with the garlic. When it gets hot add the onion and leave it sauté for 4 minutes to add the peppers, finish sautéing everything together.
After that, we will add a pinch of salt and pepper to taste and then flambé with the cognac and then the white wine. We will let it reduce for 1 minute to add the tomato sauce.
Next, we will add the reserved zucchini and aubergine so that everything simmer and cooks slowly for about 10-12 minutes.
Finally, we’ll finish by adding pepper and salt, to taste, and then we’ve got the finished sanphaina.
Steps to prepare the cod loins:
Heat the olive oil with the garlic clove and thyme until it reaches 90 degrees C. When that temperature is reached, we will add the four cod loins and let them saute for 8 minutes in the oil.
Afterwards, we will take them out carefully and let them rest on an absorbent paper to remove the excess oil.
To decorate the dish:
The proposed decoration is mini carrots. To do this, we will peel them and cut them down to about 4 cm. Then we will add them to boiling water for 6 minutes… finally we’ll cool them down and put them aside.
Last but not least, we recommend taking care of the presentation. This will be on a flat plate, preferably black, to highlight the colors.
Place two tablespoons of the sanfaina at top of the plate with the two mini carrots in the centre. This will allow us to support the cod loin and add a very light drizzle of rosemary honey.
We’ll end up by sprinkling a pinch or two of sweet paprika around the plate for a nice presentation.
We hope you enjoy making this dish and eating it!