Kokotxas al Pil-Pil

Kokotxas Sammic

Our Kokotxas de Bacalao al Pil-Pil videos are up!

Kokotxas Sous-vide con berberechos, gelatina de cebollino, semi-liquida de txakolí, aceite de cayena, txips de ajo

Cod jowls. Not the most appetizing description, but I assure you these gelatinous fishy bits are tastier than they sound. In Boston and Cape Cod, we adore the cheeks. Pues, there are only two tender cheeks per fish, thus they are the prized, prime ‘cuts.’ But what about the jowl? There is only one per fish thus does the logic of fish anatomy rarity not dictate that the jowl should be mejor? Just some food for thought.

At first there was a small mix-up with filming which spawned the berberechos (cockles) madness of 2011, which included buying kilo after kilo of berberechos and resulted in a cranky me who for a week after, grimaced at the mention of ‘berberecho.’ Alas, all is well now and at least I can look back [or look forward] and laugh at silly, Spanish inproficiencies and all the ‘lost in translation’ moments. Akakak (Basque laughter).
Again, muchas gracias to our film crew from estiko, David de Jorge, and Martín Berasategui for another great experience. Cada vez mejor. Garrote!
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