Cod confit in EVOO Dehesa El Molinillo and spinach in cream with a touch of Pedro Ximénez
Recipe based on the result of submerging quick-cooked foods, that preserve all the protein of two products such as cod and spinach.
Here our EVOO Dehesa El Molinillo Navalices plays an important role; its inherent characteristics give us stability when cooking.
- Cod loin, salted to taste, 200 g/person
- 200 g fresh washed young spinach leaves
- 20 g raisins
- 20 g pine nuts
- 300 ml whipping cream
- 1 tablespoon soy sauce
- 1 teaspoon balsamic vinegar
- 10 ml Pedro Ximénez
- 2 shallots, chopped
- 2 cloves of garlic, peeled
- Salt flakes
- Freshly ground black pepper
- 1 g nutmeg
- 100 ml EVOO Dehesa El Molinillo Navalices
- 1 spoon EVOO Dehesa El Molinillo Tradición
- Green leaves for garnish
- Place the EVOO Navalices (leaving two spoons for later steps), the garlic and the aromatic herbs into a cooking pot. Turn on the heat, without letting it exceed 60ºC. Set it aside without exceeding this temperature.
- Then seal the cod in a frying pan with a few drops of our EVOO, on the side of the meat, giving it a light toasting and submerge it in the EVOO of the confit. The idea is to keep it in the EVOO of the confit, with the heat turned off, to finish cooking with the residual heat. Remember you are looking to give it that special touch, not cook it all the way through.
- With the spinach in a frying pan, add a few drops of EVOO Navalices and the young spinach leaves for a few seconds and quickly remove (the idea is to maintain their full essence and colour). Add the chopped shallots, sauté and add the Pedro Ximénez, the soy sauce and the balsamic vinegar and reduce. Add the cream and nutmeg, reduce to 3/4 and strain.
- Finally, add salt and black pepper to taste and add the spinach, turning a few times until warm.
Use a mould and add some of the spinach, place the cod on top if it and drizzle with the sauce. Finish with some drops of raw EVOO D. M Navalices. Garnish with green leaves
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