Cod al pil-pil (modified texture)
Ingredients (serves 2)
  • • 300 g fresh cod with skin
  • • 50 g desalted cod with skin
  • • 2 cloves of garlic
  • • 1 dry chilli
  • • 25 g potato
  • • 12 g single cream
  • • Extra virgin olive oil to caramelise
  • 1. Pour oil in a small saucepan. Add diced potato and peeled garlic. Cook over low heat caramelising potato until very soft. Drain potato and set aside.
  • 2. Place the cod and chilli in the same saucepan and oil. Cook for 4 minutes over low heat. Drain the pieces of cod well and discard the chilli pepper.
  • 3. Use an immersion blender to purée the pieces of cod with garlic and slightly warmed cream.
  • 4. Use a fork to mash the caramelised potato and add to the puréed mixture. Blend and pass through a sieve.
  • 5. Pour onto plate and serve.


A small amount of the oil used to caramelise the potatoes and cook the fish can be added. Use a whisk to emulsify the oil into a sauce-like texture. Then add directly to the plate before serving. In case of dysphagia, the emulsified oil should be well integrated with the puréed mixture to avoid two different textures.