In a pan, putt he oil, garlic and hot chilli. Bring up to 60C.
Add the Cod loins and keep on cooking at 60C for 12 mins.
Remove teh cod from the pan and reserve.
Using a ladle, take as much of the gelatine left in the oil during the confit process and pass into a clean container. Cool it down.
At this stage potatoes can be coocked in the oil IF using this garnish.
In a mortar, place 1 egg yolk, the 3 confit garlic and a bit of salt. Then pour slowly the cold oil and gelatine that cooled previously an mix using a pestle to emulsify.
Using cooked potatoes or pisto manchego on toast, sit the cod on top of the garnish and top it up with the emulsion of garlic, gelatine and oil.
Finish it in a Preheated oven at 200C for 2 mins to gratinate.
Development Bird Code