Paired with wine
FOR FOUR PEOPLE
For the cod
700 g of desalted cod snout, cut into 4 loins.
1 l of extra virgin olive oil
For the spinach emulsion
150 g of spinach
150 ml of water
1 clove of garlic
20 ml of extra virgin olive oil
For the apple aioli
1 Golden apple
1 clove of garlic
50 ml of sunflower oil
50 ml of olive oil extra virgin olive oil
A pinch of salt
For the raisin puree
100 g raisins
50 ml water
50 ml white wine
DO Costers del Segre
For the sugared pine nuts
50 g pine nuts
50 ml water
15 g sugar
A pinch of salt
Others
Granny Smith apple cubes
Restaurant
Aimia
Jordi Pallàs
Chef
Winery
Clos Pons
Daniel Almirall
Sommelier
Come to try the recipe at the restaurant
Aimia
Visit the winer
Clos Pons
For cooking the cod, vacuum-pack the cod loins in extra virgin olive oil. Cook them at 50 °C for 10 minutes in a bain-marie, also called hot water bath.
For the spinach cream, boil the spinach for 3 minutes and cool it with water and ice. On the other hand, lightly fry the sliced garlic with extra virgin olive oil, add the spinach, a little water and salt. Blend quickly and emulsify with a dash of extra virgin olive oil. Season with salt, strain and set aside.
For the sugared pine nuts, boil the water with the sugar. Add the toasted pine nuts and, stirring constantly, let the water evaporate until the pine nuts are dry and coated with sugar, they should not be caramelized. Add a pinch of salt and remove from cooking.
For the apple aioli, cook the peeled and sliced apple in the microwave. Make an aioli with the garlic, cooked apple and extra virgin olive oil and set aside.
For the raisin puree, soak the raisins in the water and white wine DO Costers del Segre. Let them hydrate for 12 hours. Mash them and put them in a dosing device or in a bottle.
To present the dish, warm the cod to 55 °C. Put a layer of aioli on the cod loin and gratinate it.
Meanwhile, in the bottom of a plate, place the spinach cream, some dots of raisin puree and distribute some pine nuts and diced apples. Place the cod au gratin in the center of the plate and serve.
TYPE OF WINE: Organic white wine
APPELLATION OF ORIGIN: Costers del Segre
VARIETIES: White Grenache and Albariño
WINEMAKING: Made from vineyards located in the villages of Albagés and Pobla de Cérvoles, at an altitude of between 500 and 700 metres.
AGEING: Fermented in French oak barrels, made with respectful agriculture.
