These fishy bites come with a pokey allioli and paprika topping to really get the taste buds going. The recipe comes from the chefs at Brindisa who are a specialist Spanish food outlet with a number of restaurants and tapas bars to their name. The recipe is for a single serving, so increase accordingly for the number of guests. One serving is enough for two to share as a tapas dish.
- 150g desalted cod loin
- 1 garlic clove, finely sliced
- Allioli mayonnaise (see below)
- 200ml Extra Virgin Olive Oil
- 1 garlic clove, minced
- 1 small egg + 1 egg yolk
- Pinch of salt
Allioli preparation: Blend the egg, garlic, salt and half of the olive oil using a hand blender. Keep the blade at the bottom of the container. When the ingredients begin to emulsify, move the blender up and down while adding the rest of the olive oil. Continue blending until all the ingredients are combined and you have a smooth allioli.
Fry sliced garlic until it is slightly brown and dry it with a kitchen towel.
Heat oven to 160°C. Put a small amount of olive oil and pepper on the top of the cod loin. Place on a tray in the oven. Cook for 5 minutes, and turn over before spreading a layer of allioli approx. 0.5cm thick on top. Increase the temperature of the oven to 220°C and bake for 3 minutes until the allioli has turned golden.
Remove from the tray carefully and place on a plate. Add the fried garlic and a dusting of paprika on top.
Try with a tangy, fresh manzanilla like Las Medallas or maybe a traditional white Rioja like Navajas Blanco Rioja Crianza.
More recipes from Brindisa can be found on their website.