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Bacalao al pil-pil con crema de espárragos trigueros y panceta ibérica ahumada


Olive oil


Difficulty: Media

People: 2


Ingredients for the cod: Cod fillet, Extra Virgin Olive Oil, garlic, chilli, rosemary and thyme.

Ingredients for the asparagus cream: Wild asparagus, vegetable broth, garlic and Extra Virgin Olive Oil.


Preparation: Chop the cod into 300 gram cubes. Then we place it in a vacuum-packed bag together with the cod ingredients (Extra Virgin Olive Oil, garlic, chilli, thyme and rosemary). Then we cook the cod at 65 degrees for approximately 25 minutes, once the cooking is finished, remove the cod and mount the pil pil.

Blanch the wild asparagus and cool on ice, sauté the asparagus with a little garlic, add the vegetable broth and blend to obtain the asparagus cream, adding it to the salt.

Dehydrate the smoked Iberian bacon at about 40 degrees for 48 hours, once dehydrated, crush it in a grinder and add a little Extra Virgin Olive Oil, thus obtaining the smoked Iberian bacon oil.