Cod crumbs confit on smoked aubergine mousse. How good does that sound? Well, it still tastes better. It is a laborious recipe, but simple, ideal to surprise our guests at summer dinners. It can be served cold (at room temperature) or warm and offers a mixture of flavors that leaves no one indifferent. A plate of high kitchen very easy to do at home.

Confit the cod it's easy with Thermomix. When we talk about confectionery, we refer to cooking it in syrup or in a sugar bath. When we talk about salty confit, we mean cooking in warm olive oil. This culinary technique makes the fish juicy, tender and with all its flavor. Thermomix makes it easy for us to confit by keeping the temperature constant. It can be candied in the varoma, like the cod al pil pil, but, in this case, since it was crumbs, I preferred to cook it in the glass at 60º Of temperature. And he came out... delicious. The other star ingredient of this dish is eggplant. To get that smoky touch, you have to practically burn it on the plate. This point is important to achieve all the flavor of this dish: the grill very hot and the aubergines on top, as is, without peeling. We will leave them until they settle on your skin, losing their rounded shape on the part resting on the plate to become flat, black and brittle. Then we will turn them over and do the same for the other side.

Confit cod crumbs on smoked aubergine mousse

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Confit cod crumbs on smoked aubergine mousse is a haute cuisine recipe that is easy to prepare. It is laborious, but it is not complicated or time consuming to prepare.

Migas de bacalao confitado sobre mousse de berenjena ahumada

Ana Valdes

Recipe type: Fish
Rations: 4

Preparation time: 30M
Cooking time: 15M
Total time: 45M

Ingredients

4 gelatin sheets
2 medium eggplants
200 g olive oil
200 g of desalted cod fillets
2 garlic

Preparation

We put the gelatin sheets to hydrate by covering them with cold water.
In the very hot griddle we put the aubergines, without peeling. They practically burn on the plate. They are left on it until the part that is in contact with the iron loses its rounded shape and becomes flat, the skin darkens and remains practically black, rigid and easily brittle. We flip them over and do the same on the other side.
Once done, we peel them, reserve a couple of sheets of skin for later, drain any water that may remain in the pulp and put that pulp in the glass 1 minute, 50º, speed 4. During that minute, add half a glass of oil little by little through the mouthpiece.
Add the drained gelatin sheets and crush everything during 20 seconds, speed 4.
We pour the mixture into a mold so that it does not reach too high (2 cm. Maximum), because when it solidifies, that will be the base on which we will put the cod. We cover it with plastic wrap and put it in the refrigerator.
We clean the glass and add the rest of the oil, the garlic, the aubergine skin slices that we had reserved and the cod fillets. We will confit programming 10 minutes, temperature 60º, spoon speed, left turn.
Strain the cod and extract the aubergine slices and garlic. We reserve the resulting oil.
With the oil, which will be sprinkled with white heads of the cod gelatin, and the garlic, we will make a pil-pil type sauce.
We crush the garlic for 10 seconds, speed 7.
We lower the remains of the walls with the spatula and program speed 5, no time. We will incorporate the oil little by little, letting it fall on the lid to drain through the nozzle until the oil runs out.
And now, we assemble the dish with a base of the aubergine mousse that we had solidifying in the fridge. If you see that it is still not solid, we will have to wait, but the texture is not gelatin, but mousse type, so it will probably be ready. On the aubergine base, we arrange the cod crumbs and on them, a drizzle to taste of the pil-pil sauce.
It is laborious, but not difficult. And it really is guaranteed success.

Equivalences with TM21

More information - Cod with mayonnaise to the point of orange and pil-pil of potatoes

ThermoRecetas

Confit cod crumbs on smoked aubergine mousse