Cod confit with boletus risotto, Torta del Casar and foam

Ingredients

  • 800 gr desalted cod loin
  • 250 cc virgin olive oil
  • 20 gr garlic
  • 150 gr rice
  • 50 gr onion
  • 1/2 glass of white wine
  • 120 gr boletus
  • 50 gr Torta del Casar
  • Poultry stock
  • Salt
  • 150 gr deTorta del casar
  • 75 cc whole milk
  • 75 cc cream
  • 3 sheets of gelatin
  • Salt and pepper

Author: Restaurante Barceló V Centenario

https://goo.gl/TCVsT9

Instructions:

  1. Confit the cod in olive oil, previously having browned two garlic cloves in the same oil.
  2. Chop the onion very thin and brown with two tablespoons of olive oil. Add the chopped boletus and rice, sauté for a few minutes, add the white wine and leave to reduce stirring continuously.
  3. For the foam, heat the milk and cream slightly, add the torta and let it infuse for a few minutes.
  4. Place the gelatine sheets in cold water to hydrate and once they are well drained, add to the former mix.
  5. Add the broth and wait until it is absorbed to add more broth. Two minutes before it is ready, add the torta and stir until all ingredients are mixed. Add salt.
  6. Sieve with a thin grid and put into a siphon with two gas loads. Leave to stand for one hour.