Confit Cod in Oil and Herbs
40 mins cooking time
200ml Carbonell Cereal & Fruit Oil
250g cod fillet
fresh thyme, sage, oregano and rosemary to taste
6 cherry tomatoes
1 pinch of sugar
1 pinch of salt
30g lean bacon, chopped
5 small onions
3 whole garlic cloves
6 black olives
1 tsp of a mixture of pomodori, basil and truffle
1 leek, cut into strips
Heat a skillet and add the Carbonell Cereal & Fruit Oil . Confit codfillets: when the oil is hot, add the cod fillets and whole fresh herbs, so that the slices remain half submerged in oil. Fry on one side for about 10 minutes, then turnand fry the second side for a further 10 minutes.
In a baking dish, place the tomatoes, drizzle with Carbonell Cereal & Fruit Oil and season with a pinch of sugar and salt. Bake until beginning to soften. Set aside.
Meanwhile, in a pan heat some Carbonell Cereal & Fruit Oil and then fry the bacon and onion. Add water and cook until the onions soften and the liquid has evaporated. Add the unpeeled garlic cloves, olives, mix pomodori, basil and truffle and cream. Set aside.
In another saucepan heat Carbonell Cereal & Fruit Oil and fry the leek strips, until crisp.