Cod Tripe Carbonara

Name: Cod Tripe Carbonara
Prep time: 15 h
Total time: 15 h
Yield: Serves4
Cuisine: Spanish
Ingredients: 40 g olive oil; sea salt flakes; 50 g codium seaweed, finely chopped; 30 g extra-virgin olive oil; 4 egg yolks, tempered; 200 g smoked bacon, chopped; 5 g xanthan gum; salt; 120 g spring onions, chopped; reserved “pil pil” sauce; 75 g clarified butter; 750 g salt cod tripe, desalted; 1 hake head; 1 bay leaf; 1 hake spine; 1 chilli pepper; 2 heads of garlic; 10 g sherry; 10 g Yondu® vegetable essence; freshly ground black pepper; 30 g maltodextrin

Preparation info

Serves
4

Difficulty
Medium
Ready in
15 hr

Appears in

A Culinary Journey

By Le Cordon Bleu

Published 2020

About

Ingredients

For the “pil-pil” sauce

1 hake head
1 hake spine
1 bay leaf

Europe
Spain
Main course
Gluten-free
Mediterranean

Method

Step 1: For the “pil-pil” sauce, remove and discard the eyes and gills from the hake head. Place the head and spine in a bowl and cover with ice cold water. Leave in the fridge for 12 hours to remove all traces of blood. Preheat a steam oven to 65°C. Remove the head and spine from the w