Perla del Cantábrico: Bacalao Confitado con Espuma Ahumada de Pimientos del Piquillo y Crujiente de Jamón Ibérico

Pat the fresh cod fillets thoroughly dry with paper towels. This is crucial for optimal confit texture.

For the confit cod: In a deep, oven-safe saucepan or small pot, place the cod fillets skin-side down. Pour the extra virgin olive oil over the cod until fully submerged. Add the crushed garlic cloves, bay leaves, and thyme sprigs.

Gently heat the olive oil and cod over very low heat on the stovetop, aiming for a consistent temperature between 60°C and 70°C (140°F-160°F). Use a thermometer to monitor the temperature carefully; do not let it boil or fry. Maintain this temperature for 30-40 minutes, or until the cod is opaque and flakes easily when gently pressed. Remove from heat and let it rest in the oil while you prepare the other components.

While the cod confits, prepare the Jamón Ibérico crisps. Preheat your oven to 180°C (350°F). Lay the Jamón slices flat on a baking sheet lined with parchment paper. Bake for 8-12 minutes, or until they are deeply colored, visibly dry, and crisp. Watch carefully as they can burn quickly. Remove from the oven and let them cool completely on the parchment paper; they will crisp further as they cool.

For the smoked piquillo pepper foam: Drain the piquillo peppers from their jar and roughly chop them. In a high-speed blender, combine the chopped piquillo peppers, smoked paprika, and vegetable stock. Blend until the mixture is incredibly smooth and velvety. Pass the mixture through a fine-mesh sieve into a clean saucepan to ensure a perfectly silky texture, pressing down on the solids to extract all liquid.

Gently heat the sieved piquillo mixture over low heat until it is warm. Stir in the soy lecithin powder until it is fully dissolved. Using an immersion blender, vigorously aerate the surface of the mixture to create a light, stable foam. Continue blending at the surface until you achieve a generous amount of desired foam.

To serve: Carefully remove the confit cod fillets from the warm olive oil, allowing any excess oil to drip off. Season each fillet lightly with Maldon sea salt and freshly ground black pepper.

Spoon a generous cloud of the smoked piquillo pepper foam onto the center of each warmed serving plate. Gently place a confit cod fillet on top of the foam.

Crumble the crispy Jamón Ibérico over and around the cod. Finish with a sprinkle of finely chopped chives. Serve immediately to enjoy the contrast of textures and temperatures.