Kokotxas al Pil Pil
Hake cheeks cooked in a classic Pil Pil sauce (garlic, olive oil, and chili pepper emulsion).
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Pil Pil sauce has its roots in Basque cuisine, developing from simple methods of preserving and cooking fish. The legend says a shipment of codfish came with an overabundance of olive oil, forcing chefs to find ways to use it all. Over time, experimentation led to the development of the emulsified sauce now known as Pil Pil.
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Kokotxas al Pil Pil is a highly regarded dish in Basque cuisine, representing the region's appreciation for simple, high-quality ingredients and traditional cooking techniques. It showcases the Basque culinary philosophy of transforming basic elements into sophisticated and flavorful dishes.
Ingredient Quality
The dish emphasizes the importance of fresh, high-quality hake cheeks. The Basque region is known for its access to excellent seafood, and the success of the dish relies heavily on the freshness of the fish.
Gastronomic Society Culture
In Basque gastronomic societies (txokos), where men traditionally gather to cook and socialize, Kokotxas al Pil Pil is a dish often prepared and shared, reflecting the communal aspect of Basque food culture.
Regional Pride
The dish is a source of regional pride, representing the Basque Country's culinary heritage and its dedication to preserving traditional cooking methods.
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Kokotxas al Pil Pil is characterized by its delicate and rich flavors, primarily driven by the natural taste of hake cheeks combined with the subtle heat of chili pepper and the distinct garlic flavor, all enveloped in a silky, emulsified olive oil sauce.
The primary flavor comes from the kokotxas (hake cheeks), which are prized for their delicate, slightly gelatinous texture and subtly sweet, marine flavor. The garlic provides a pungent, aromatic base note, while the guindilla pepper (or other chili) adds a gentle, warming spice. The olive oil, carefully emulsified, creates a rich, smooth, and intensely savory sauce that coats the kokotxas, enhancing their inherent flavor. The overall effect is a balance of clean seafood flavors, garlicky pungency, and a gentle, lingering heat.
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Low and Slow
Cook the garlic gently over low heat to infuse the oil without burning it. Burnt garlic will impart a bitter taste to the entire sauce.
Emulsification Technique
The key to Pil Pil is the emulsification of the oil and the gelatin released from the kokotxas. Use a gentle swirling motion with the pan or a whisk to gradually combine the two, creating a creamy sauce. Patience is crucial; don't rush the process.
Temperature Control
Maintain a low, consistent temperature throughout the cooking process. Overheating can cause the sauce to separate.
Kokotxa Preparation
Make sure the kokotxas are very fresh and dry before cooking. Pat them dry with paper towels to help them brown slightly and release their gelatin more effectively.
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