Kokotxas al pil pil
Hake cheeks cooked in a pil pil sauce (garlic and oil emulsion).
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Pil pil sauce emerged from Basque ingenuity, likely a result of resourcefulness with readily available ingredients. The precise origins are debated, but it is thought to have originated from an accident where a merchant delivered a large quantity of cod, garlic, and oil instead of what was ordered. Cooks then made do, creating the iconic sauce.
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Kokotxas al Pil Pil is deeply rooted in Basque culinary tradition, representing a commitment to fresh, high-quality ingredients and simple yet sophisticated cooking techniques. It is often served as a tapa or appetizer, showcasing the region's seafood heritage.
Basque Gastronomy
The dish is a prime example of Basque gastronomy, known for its focus on fresh, seasonal ingredients and a deep respect for traditional cooking methods. Societal 'txokos', or private dining clubs, often feature this dish in their menus.
Seafood Heritage
Kokotxas highlight the Basque region's rich seafood tradition and its proximity to the Atlantic Ocean, where hake is a common and prized catch.
Social Dining
Served as a tapa, Kokotxas al Pil Pil exemplifies the Basque culture of sharing and enjoying food in a convivial atmosphere.
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Kokotxas al Pil Pil delivers a delicate and savory experience, highlighting the natural sweetness of the hake cheeks and the pungent aroma of garlic, all enveloped in a rich, emulsified pil pil sauce.
The main flavors revolve around the gelatinous texture and subtle fish flavor of the kokotxas (hake cheeks). Garlic provides a sharp, aromatic foundation, tempered by the smooth olive oil. The 'pil pil' itself is the star – an emulsified sauce of oil, garlic, and fish collagen, achieved through careful swirling and temperature control. A slight heat from dried chili pepper is sometimes included for a gentle kick, but the dish is not typically spicy. The result is a luxurious and satisfying dish where each ingredient plays a vital role in the final harmonious flavor profile.
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Temperature Control
Maintain a low and steady heat to allow the collagen from the hake cheeks to slowly release and emulsify with the oil and garlic. Overheating can cause the sauce to separate.
The Swirling Technique
The iconic 'pil pil' sound comes from the gentle swirling of the pan as the emulsion forms. This technique helps to create a smooth and creamy sauce by bringing the oil, garlic, and fish collagen together.
Quality Ingredients
Use high-quality extra virgin olive oil and fresh hake cheeks for the best flavor and texture. The quality of the ingredients significantly impacts the final dish.
Garlic Infusion
Slicing the garlic thinly allows its flavor to infuse the oil effectively without burning. Watch it carefully to ensure it doesn't brown too much, which can make the sauce bitter.
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