3. Cod Chins in Pil-Pil sauce
• Kokotxas al Pil-Pil in the
Basque Country
• Location:
• underneath the
lower jaw in
cod or hake
4. Name: Cod chins in Pil-Pil sauce
Type of dish: traditional Basque MAIN DISH
Level of difficulty: Quite easy
Cooking time: 30 minutes
10 minutes cleaning the cod chins
10 minutes cooking the dish
10 minutes emulsifying the olive oil with the cod gelatine
Number of services: 5
Price: 5 € per serving
5. Mise en place
INGREDIENTS
2 lb. Cod chins, flesh or frozen (900
gr)
1 pt extra virgin olive oil (480 ml)
12 cloves garlic
3 dried red hot cayenne pepper
A handfull of parsley, optional
6. Mise en place
UTENSILS
Medium earthenware or inox dish
Sauce pan
Chopping board
Scissor and Paring knife
Wooden spoon
7. Recipe explanation
1. DEFROST the chins and CLEAN them
3. PEEL and SLICE the cloves of garlic
2. DRY them very well
4. FRY the slices of garlic and the cayenne pepper
8. Recipe explanation
5. POUR the garlic and half of the oil into a sauce pan
6. REDUCE heat and
SPREAD OUT the chins all
over the dish
7. COOK the chins until they are not
clear anymore
14. Recipe explanation
This cocktail is made directly on glass.
1. SQUEEZE one orange
2. PREPARE a fantasy glass with 5 ice
cubes, STIR them with the mixing
spoon to cool it, an REMOVE the
water that emerges
3. PERFUME the edge of the glass
4. POUR the VODKA, the ORANGE
JUICE and the SODA
5. STIR it twice
6. PUT the orange wheel
