Bacalao confit with zucchini sticks and garlic – Μπακαλιαρος κονφι με τηγανητα κολοκυθια και σκορδο

0
30
views

Today’s dish is a combination of some of my most favourite ingredients.

Bacalao fillets
Bacalao fillets

First of all, bacalao.

In spite of the fact that in Greece we do not have the top quality bacalao of Spain, I cannot resist the urge to cook bacalao as often as I can.

Garlic cloves
Garlic cloves

Second, garlic.

I loooove garlic.

Zucchini
Zucchini

Last, but not least, the freshest zucchini from farms a few kilometers away from my home.

Respect for the ingredients should be reflected in the way they are prepared and cooked.

One of the best ways to express this respect with the specific ingredients is to “confit” the garlic and the bacalao.

I start by placing the garlic cloves in a frying pan with olive oil that covers half of the clove’s height.

Garlic cloves
Garlic cloves

The temperature should be low enough so that the garlic is not fried, but “boiled” in the olive oil

Once the garlic has started assuming a “brownish” color, I place the bacalao fillets in the pan without adding more oil.

Bacalao fillets with garlic cloves in olive oil - confit
Bacalao fillets with garlic cloves in olive oil – confit

The garlic has infused the oil with its aroma and fragrance, and makes the slow cooking process a very fragrant one.

I keep the heat low, so that the bacalao and garlic mix “boils” and not fries.

Bacalao and garlic confit - detail
Bacalao and garlic confit – detail

After 40 minutes or so, depending always on the thickness of the fillets, the fish is cooked.

While the fish was cooking slowly, I cut and floured the zucchini sticks and flowers, and then fried in corn oil.

Bacalao confit with zucchini sticks and garlic cloves
Bacalao confit with zucchini sticks and garlic cloves

I serve the fillets on top of the garlic cloves, sprinkled with chopped parsley, with the sticks and flower on the side.

bacalao_garlic_detail
Bacalao confit with zucchini sticks and garlic cloves – detail

The fish is soft, juicy and tasty from the garlic infused oil, while the garlic cloves melt in your mouth and are just divine. 

Bacalao confit with zucchini sticks and garlic cloves - detail
Bacalao confit with zucchini sticks and garlic cloves – detail

The crunchy zucchini flower is fragrant and provides the necessary textural contrast to the fish and garlic.

Bacalao confit with zucchini sticks and garlic cloves - detail
Bacalao confit with zucchini sticks and garlic cloves – detail

Finally, the zucchini sticks are somewhere in the middle in terms of texture, while their almost sweet taste brings a nice complement to the savoury fish.

I enjoyed the dish with a glass of Avantis Estate Syrah.