{"id":4281,"date":"2020-07-05T19:09:58","date_gmt":"2020-07-05T19:09:58","guid":{"rendered":"https:\/\/www.aquanaria.com\/receta\/pil-pil\/"},"modified":"2020-08-04T20:22:24","modified_gmt":"2020-08-04T20:22:24","slug":"pil-pil","status":"publish","type":"project","link":"https:\/\/www.aquanaria.com\/en\/recipe\/pil-pil\/","title":{"rendered":"GRILLED SEABASS TAIL WITH PIL PIL (Alejandro Villa P\u00e9rez)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Alejandro Villa P\u00e9rez is the head behind this Pil pil Seabass. As a young Chef from Spanish northern region, Asturias, he has been dedicated to the gastronomy world since his teen years. For many years, we put into practice his culinary education along the Loya family in the Real Balneario de Salinas restaurant. Today he is the head Chef of <a aria-label=\"undefined (abre en una nueva pesta\u00f1a)\" href=\"https:\/\/www.instagram.com\/elpandoradeaviles\/\" target=\"_blank\" rel=\"noreferrer noopener\">El caf\u00e9 del Pandora<\/a>, a family business rebranded as a restaurant a few years ago. He is an extremely <strong>innovative and creative<\/strong> Chef, in constant development. Despite being as young as he is, has already been awarded with a few gastronomic awards.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In order to elaborate this recipe, it is key to use Seabass of a bigger size, so that it turns out the best! <a aria-label=\"undefined (abre en una nueva pesta\u00f1a)\" href=\"https:\/\/www.aquanaria.com\/en\/the-fish\/\" target=\"_blank\" rel=\"noreferrer noopener\">Aquanaria Seabass<\/a> are of greater size, bred in the Atlantic Ocean, <strong>available for Chefs all-year round<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">PIL PIL SEABASS<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Pil pil is an <strong>oil-based emulsion with fish yelly<\/strong>, typical from <strong>Basque cuisine<\/strong>. The most popular recipe is pil pil Cod. Nonetheless, any fish can be cooked this way \u2013 the more gelatinous it is, the better. When cooking, it is important to use garlic as it helps in the emulsion making.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In this case, the pil pil comes from Seabass head and fins, since it\u2019s the part with more gelatin \u2013 keep in mind it is a protein! Since Aquanaria Seabass are bigger in size, <strong>their heads become key for this recipe and other full-use recipes<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">INSTRUCTIONS<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">How to cook pil pil:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Place head in casserole with the extra virgin olive oil (Chef\u2019s choice is Aubocassa).<\/li><li>Fry for 15 minutes the garlic, leek, spring onion and chilli previously cut in Julienning.<\/li><li>Add the remaining olive oil together with fins, head, Alabari\u00f1o wine and pink pepper.<\/li><li>Stew for about 1 hour so that the olive oil infuses slowly.<\/li><li>Strain and let it sit in a jar for about 3 more hours so that the jelly and Seabass juices separate themselves from the olive oil and end up in the lowest part of the jar.<\/li><li>Separate jelly from oil.<\/li><li>Place the cold jelly in saucepan and slowly set the olive oil on top in thread-way with the help of a wood stick.<\/li><li>It\u2019ll begin to thicken and will seem to separate itself; now it\u2019s time to add the fumet to merge both fats.<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">How to cook the Seabass Tail:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Make a mixture with the olive oil, garlic and vinegar.<\/li><li>With a drying paper, wipe up the skin so it doesn\u2019t stick to the grill when placed on it. Also taking the dampness away makes it crunchier.<\/li><li>Season the Seabass and place on grill skin-down at 250\u00baC for about 4 minutes. Key: do not flip it over, only cook it on skin side.<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">PRESENTATION<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Place Seabass skin-up and pour pil pil on top.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Alejandro Villa P\u00e9rez is the head behind this Pil pil Seabass. As a young Chef from Spanish northern region, Asturias, he has been dedicated to the gastronomy world since his teen years. For many years, we put into practice his culinary education along the Loya family in the Real Balneario de Salinas restaurant. Today he [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":3917,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"project_category":[81,82],"project_tag":[],"class_list":["post-4281","project","type-project","status-publish","has-post-thumbnail","hentry","project_category-creative-recipes","project_category-chefs-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Grilled seabass tail with pil pil I aquanaria<\/title>\n<meta name=\"description\" content=\"Grilled Aquanaria sea bass tail recipe with pil pil. Recipe with sea bass. Pil Pil sauce. Atlantic sea bass. Basque cuisine. 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