Confit cod taco with garlic, samphire and its Pil Pil sauce

The first thing we're going to do is peel the garlic cloves and slice them.

In a saucepan, put 2 fingers of olive oil and add the garlic cloves and several slices of chili peppers (to taste).

We put everything on low heat, very gently, until the garlic starts to "dance" slowly.

Then, we'll add the cod loin skin-side up and leave it for 1 minute.

Then we remove the casserole from the heat, without taking the cod out of the oil.

The moment the cod meat turns white and small white bubbles appear in the oil, we carefully remove the cod loins from the oil and set them aside.

Preparation of Pil Pil: We decant the oil, leaving the white sediment (the gelatin from the cod) in the saucepan, and with the help of a whisk, we will stir them, adding the oil from the confit (the one we had just decanted) in a thin stream.

When we see that we have the desired texture, we stop stirring and set our pil pil aside.

For the black garlic cream, place the peeled black garlic cloves in a bowl and mash them with a fork. Once well mashed, slowly drizzle in the olive oil and emulsify until you reach the desired consistency.

FINISHED DISH:

On a flat plate, place 5 dots of black garlic cream and several dots of garlic cream.

In the center of the plate, place a confit cod loin, cover it with the pil pil sauce, and top it with slices of golden garlic and red chili pepper, which you will have removed from the oil before making the pil pil. Finish by placing several sprigs of samphire on top of the garlic cream.