Confit Cod Loin with Garlic and Black Aioli

We placed the cod loins in a saucepan almost covered with olive oil, and a couple of peeled garlic cloves, over very low heat.

We leave it for approximately 5 minutes, until the cod loin begins to change color from transparent white to ivory white, at which point we remove it from the heat and set it aside.

We mix the aioli with a little squid ink, until we obtain a black cream with a powerful flavor and aroma.

We place a saucepan with a couple of fingers of olive or sunflower oil over high heat, and add the cod skins with almost no meat, until they swell.

Once they are puffed up, we remove them from the oil, drain them on absorbent paper and season with salt and pepper.

In the same oil where we confited the cod, we confited a couple of sliced ​​garlic cloves.

When they are soft but without color, we drain them and add them to a saucepan over medium heat, along with the two cloves of garlic that we already had confit and with the cream, until it thickens and has the consistency of a sauce.

We crush the garlic well and, if necessary, pass it through a sieve to obtain a fine cream, but with a mild flavor of confit garlic.

We finely grate the truffle, chop it, and add it to the cream.

We cut the tomatoes with a small, sharp knife, cutting only the outside and keeping the seeds in the center, and set everything aside.

FINISHED DISH:

On a rectangular plate, place a few drops of black aioli, a few spoonfuls of regular aioli, 4 capers per plate, 3 peppercorns, a couple of petals, 2 tips of old-fashioned mustard, and tomato seeds.

On the same plate, place a spoonful of garlic cream in the center and the confit cod loin on top of the cream. The cod loin should be hot, skin-side up.

Next, we add 3 pieces of crispy skin on top of the aioli and some arugula sprouts and other fresh lettuce sprouts.