Sous-vide cooked cod (“Bacalao al pil-pil”)

Bacalao al Pil Pil is a traditional dish from the Basque Country (el Pais Vasco); and is well known all over Spain, and popular with Spaniards and tourists alike. It is made with salt cod, garlic and olive oil. Merging tradition and modernity, we bring you a new way to prepare one of the traditional dishes of Basque Cuisine, using SmartVide sous-vide technology: sous-vide cooked cod with pil-pil sauce.
  • Weigh: 600 gr. of cod fillet
  • Sous-vide bath temperature: 65ºC / 149ºF
  • Temperature of the product before vacuum packing: 6ºC / 43ºF
  • Cooking time: 30 minutes.
  • Finish: in frytop, grillor pan.

What we obtain:

  • 100% precise cooking, with no margin for error. Total control of cooking process, flavour and  aroma.
  • Standardisation of recipes.
  • Cost control.
  • Professional result.
  • HACCP control.