Bacalao al Pil-Pil, an iconic #Basquecuisine
dish. The sauce is made with some confit garlic and a slow pour of @jaenseleccion
extra virgin #oliveoil
to emulsify with the gelatin from the salt cod. The resulting sauce is infused with intense flavour but not overly rich. Watch my insta story to see @enekoatxa
Explain this fish. Best bit is wiping the bowl clean with some bread.
The Jaen region is Spain produces about 50% of the country’s olive oil,( 35%world prodn ). Look out for the early harvest oils which are produced around Oct to December. This early oil from Picual olives has exceptional flavours, deep with a slight pepper bite. It’s highly valued. You can find some in Waitrose and selected shops.
If you fancy, Olive Tours in Jaen takes you on a taste journey & you get to pick olives and make oil too. #basquecountry @enekolondon