Sgee
September 29, 2018, 12:26am
1
Got too excited when I saw cod cheeks at the fishmonger; alas when I got home realized the recipe calls for “hake throats” not cod cheeks .
Anyway went ahead and prepared a cod cheek pil-pil instead. Never tried the real deal nonetheless thought the dish turrned out quite well I must say.
Recipe based on
&
Kokotxas I - Traditional on Vimeo (sans cockles)
8 Likes
aaqjr
September 30, 2018, 5:17am
2
Hake / Merluza (much prefer the spanish name!) is more common but that cod is a pretty great substitution. Cod cheeks are fairly common out in the basque country and they have a lot of natural gelatin for the pil pil.
1 Like
A recipe that calls for hake throats . Fished and cooked fish most of my life . I’m in . Have to ask my monger for these. I have no idea.
1 Like
Sgee
September 30, 2018, 9:27pm
4
@aaqjr yeah the emulsification worked out quite well with the cod cheeks.
@Emglow101 honestly don’t think I’ve ever encountered hake throats here in the US. Good luck and do report back if you find any.
1 Like
That’s some gelatin-y I could get into. I’ve been nudging you to share your kitchen exploits, so thanks! And for sharing the video.
Sgee
October 4, 2018, 2:02am
6
@TheCookie , you’re welcome!
Pro tip - use a light pan… I made the mistake of using my heavy Demeyere pot. Good ‘workout’ during the swirling process to emulsify the sauce
1 Like