How to make Bacalao a la Llauna: Traditional Catalan Recipe

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Bacallà a la llauna is one of those dishes that, despite its simplicity, encapsulates the essence of Catalan gastronomy. Typical of the Lleida area (Lleida), its name comes from the “llauna” (metal tin or tray) in which it was traditionally cooked. It is a comforting dish, full of sea and mountain flavors, thanks to the combination of salted cod, garlic, paprika and, very often, dried beans (white beans).

Unlike other more complex recipes, this one focuses on enhancing the quality of the cod and the paprika and vinegar dressing, creating a crispy layer on the outside and a juicy interior.

📝 Ingredients needed

For 4 people.

For the Cod

  • 4 pieces (loins) of desalted cod (about 150-200 g per serving).

  • Flour for breading.

  • Extra virgin olive oil (EVOO) for frying.

For the Red Pepper Garlic

  • 4-6 cloves of garlic.

  • 100 ml extra virgin olive oil.

  • 1 tablespoon sweet red pepper (or a mixture of sweet and spicy, to taste).

  • 1-2 tablespoons white wine vinegar or sherry vinegar.

  • Fresh parsley, chopped.

For the Garnish (Optional, but Recommended)

  • 400 g cooked white beans (can be canned, well drained and rinsed).

🧑‍🍳 Step by Step: preparation and cooking

Step 1: prepare the Cod

The key to Canned cod is made by using cod loins that have already been desalted. If you have bought salted cod, remember to desalt it in the fridge for 48 hours, changing the water every 8 hours.

  1. Drying: Dry the cod loins very well with kitchen paper. This is essential so that the flour adheres and they remain crispy.

  2. Drying: Lightly coat the cod pieces in flour, removing the excess. We only need a very thin layer.

  3. First Sealing: Heat plenty of olive oil in a large skillet over medium-high heat.

  4. Frying: Fry the cod on the skin side for about 3-4 minutes, then flip. Cook the flesh side for just 1-2 minutes more, until golden brown. The goal is to seal it and give it a nice color, not to cook it completely, as it will end up in the oven.

  5. Set aside: Remove the cod and let it rest on absorbent paper to remove excess oil.

Step 2: Prepare the garlic and beans

While the cod is resting, we will prepare the aromatic base of the dish.

  1. Sauté the garlic: In a small pan or saucepan, heat the olive oil. Cut the garlic cloves into thin slices and add them to the oil. Heat over low heat. The garlic should be candied and brown very slowly without burning.

  2. Add the paprika: Remove the pan from the heat so that the oil can cool down a bit. This step is crucial, as if the oil is too hot, the paprika will burn and make the sauce bitter. Add the paprika and stir quickly.

  3. The Touch of Vinegar: Return the pan to very low heat, just for a moment, and add the vinegar. You will hear the typical sizzling sound, which helps to slightly emulsify the garlic. Remove and reserve.

  4. Sauté the Beans (Optional): If you are using beans, sauté the cooked beans in the same pan where you fried the cod (with a little new oil if the previous one is very dirty). Season them with a pinch of salt and pepper. This will give them flavor and a slightly crunchy texture.

Step 3: Final Baking and Presentation

All that’s left is the finishing touch!

  1. Prep the Tray: Preheat the oven to (heat up and down). In a tray or “tin” suitable for the oven, place the sautéed beans (if using them) as a base.

  2. Place the Cod: Place the cod loins on the beans or directly on the tray, always with the skin side down.

  3. The Aixell Bath: Generously sprinkle each cod loin with the red pepper garlic.

  4. Bake: Place the tray in the preheated oven. Bake for about 8 to 10 minutes at . The exact time will depend on the thickness of your loins, but the goal is for the cod to be cooked through and the sauce to be incorporated.

  5. Serve: Remove the tray from the oven. Serve immediately, one cod loin per plate. Pour a spoonful of the sauce from the tray over each piece and garnish with plenty of chopped fresh parsley.

✨ Tips for Perfect Canned Cod

  • Crispy Skin: Make sure that when frying the cod initially, the skin is very dry. The contrast between the golden skin and the juicy interior is part of the charm of the dish.

  • Quality of the paprika: Use a good quality paprika, either from La Vera or a sweet paprika that adds a lot of aroma. If you like it spicy, mix a teaspoon of hot red pepper with the sweet.

  • Accompaniment: Traditionally it is served with white beans (mongetas), but if you want a change, some baked potatoes or a simple escalivada (roasted vegetables) can also be used.

  • Resting: It is important to let the desalted cod rest before cooking it. A good rest improves the texture.

Marinated Cod Recipe: A Journey to the Heart of Flavor

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Marinated Cod Recipe: A Journey to the Heart of Flavor

 

Cod, one of the most revered fish in our gastronomy, lends itself to an endless number of preparations. However, one of the most fascinating and, perhaps, lesser-known is marinated cod. This ancient technique not only preserves the fish but also transforms its texture and enhances its flavor with an unparalleled subtlety and freshness. This article will guide you step by step to discover the secrets of this recipe, a perfect option for an elegant starter or a light main course.

The Art of Marinating

Marinating is not just about submerging food in a liquid; it’s an alchemy. In the case of cod, the marinating process in a mixture of citrus and herbs breaks down the fish fibers, “cooking” it without the need for heat. The result is a tender, translucent flesh full of nuances. For this recipe, we will use a classic and infallible combination that balances acidity, a salty touch, and fresh aromas.

Ingredients: The Treasure of the Sea and Land

 

  • Desalted cod: 1 kg of good quality cod loins. It is crucial that it is well desalted and boneless. If you buy it salted, you will have to soak it for at least 48 hours, changing the water every 6-8 hours. If you buy it already desalted, make sure it is of superior quality.
  • Citrus: the juice of 2 lemons and 1 orange. The balance between the acidity of the lemon and the sweetness of the orange is key.
  • Aromatics: 1 small spring onion, 1 bunch of fresh parsley, and if you want a more personal touch, 1 small fresh chili (optional).
  • Extra virgin olive oil: 100 ml, of the best quality possible. It will provide body and a fruity flavor that will tie all the ingredients together.
  • Salt and black pepper: to taste.
  • For serving: lettuce leaves, tomato, or other vegetables to your liking.

Preparation: The Dance of Flavor

  1. Prepare the cod: Once the cod is well desalted, dry it with paper towels and cut it into thin slices or small cubes, as if it were a carpaccio or a tartare. Place the pieces in a glass or ceramic container, never metal, as it could react with the citrus.
  2. Marinate the fish: Finely chop the spring onion and parsley. If you are using chili, remove the seeds and chop it very finely. Add all these ingredients to the cod container. Next, pour in the lemon and orange juice. Make sure the cod is well submerged in the liquid.
  3. Resting time: Cover the container and let it rest in the refrigerator. The marinating time will depend on the desired texture. With 2 hours, the cod will begin to “cook” and become more translucent. If you leave it for 4 hours, the texture will be firmer, similar to that of a cooked fish. Do not leave it for more than 6 hours, as it could become too acidic.
  4. Emulsify and serve: After the resting time, drain the excess liquid from the marinade. This is important, as the acidity is already in the fish. Now, add the extra virgin olive oil, a little salt, and black pepper. Mix it carefully so that the oil emulsifies with the residual juices of the fish and the marinade.

Tips for a Memorable Presentation

This marinated cod is an elegant dish that deserves a presentation to match. You can serve it on a bed of green leaves, with a few tomato slices or alongside a smooth potato cream. A touch of grated lemon or orange zest on top, just before serving, can further enhance its freshness.

Marinated cod is an invitation to enjoy subtlety and delicacy. It is a dish that connects you with tradition and, at the same time, allows you to explore new horizons of flavor. Do not hesitate to try it, and you will discover a new and fascinating way to enjoy this fish that is so much a part of our heritage.

Baked hake with vegetables recipe

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Ingredients (serves 4):

4 thick fillets of fresh salmon (or cod if you prefer a change)

2 medium zucchini

  • 1 eggplant
  • 1 red pepper
  • 12 cherry tomatoes
  • 2 cloves of minced garlic
  • 1 teaspoon of fresh thyme
  • 1 tablespoon of honey (optional, to balance the flavors)
  • Extra virgin olive oil
  • Sea salt and black pepper taste
  • 1 lemon (zest and juice)
  • 1/2 glass of white wine (optional)
  • Toppers and black olives for garnish (optional)

Preparation:

  1. Preheat the oven to 200°C (with top and bottom heat).
  2. Prepare the vegetables:
    • Cut the zucchini and eggplant into thin slices (~1 cm).
    • Cut the red pepper into strips and halve the cherry tomatoes.
    • Place the vegetables in a baking dish, drizzle with olive oil, salt, and sprinkle with the thyme. Bake for 15-20 minutes until tender but still appetizing.
  3. Season the fish:
      • Place the pike fillets on top of the vegetables (or on another tray if you prefer to separate them).

    Drizzle with oil, salt, add the chopped garlic, lemon zest, and a splash of white wine (or lemon juice if not using wine).

  4. Oven:
      Place the tray in the oven and bake for 10-12 minutes (depending on the thickness of the fish). The fish should be juicy and whitish.
  5. Solution:
    • Remove from the oven, garnish with capers, olives, and a drizzle of honey (optional for contrast).
    • Serve with a drizzle of raw olive oil and fresh parsley leaves.

Presentation:

  • Place the vegetables as a base in a deep dish, top with the fish, and garnish with fresh herbs (dill or fennel). Serve with a creamy white jouve or toast with light aioli for an extra touch.

✧ Tip: For a more gourmet touch, add slices of Iberian ham or a balsamic vinegar reduction when serving.

 

Fried frog legs: A delicious journey to traditional flavours at Tritón Restaurant

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At Tritón Restaurant, we are committed to offering a unique culinary experience, where every bite is a journey to the most authentic and fresh flavors of our region. And what better way to represent this philosophy than with our fried frog legs.

A dish with history

Frog legs are a traditional delicacy that has delighted palates for centuries. Their delicate meat and mild flavor make them a versatile ingredient that adapts to multiple preparations. At Tritón Restaurant, we wanted to pay tribute to this tradition by creating a dish that combines the essence of traditional cuisine with a touch of modernity.

Fried frog legs: A delicious journey to traditional flavors

Fried frog legs: A delicious journey to traditional flavors

Freshness makes the difference

To ensure the highest quality of our frog legs, we work exclusively with local suppliers who provide us with fresh, seasonal produce. Our legs are carefully selected and prepared to offer you an unforgettable culinary experience.

The secret of their flavour

The secret of our fried frog legs lies in the simplicity and quality of the ingredients. The legs are lightly coated in seasoned flour and fried in plenty of olive oil until they have a crispy exterior and juicy meat on the inside.

Perfect accompaniments

To complement the flavour of our frog legs, we offer a variety of accompaniments that will enhance their flavour even more:

Pan-fried potatoes: A classic that never fails.
Green salad: To add freshness and lightness to the dish.
Homemade aioli: A touch of intense and creamy flavour.

A unique experience

At Restaurante Tritón, we invite you to enjoy a unique culinary experience. Our welcoming atmosphere and attentive service will make you feel right at home.

Do you dare to try our fried frog legs? We assure you that you will not regret it.

Where to eat pig’s feet carpaccio

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If you are a true food lover, you are surely always looking for new culinary experiences that satisfy your palate. In this sense, Pork feet carpaccio is a dish that will surely pique your interest. And what better place to enjoy it than at Triton Restaurant, an outstanding restaurant located in the charming town of Gualta.

The Pork Feet Carpaccio is a true culinary gem that combines flavors and textures in a masterful way. At Triton, this dish becomes a unique experience thanks to the skill of our chef and the quality of the ingredients used. Each bite is an explosion of flavor that will delight even the most demanding palates.

What makes the Triton pig’s feet carpaccio so special? First of all, the careful selection of pig’s feet, which are chosen fresh and of the highest quality. Next, the preparation process, which requires skill and precision to achieve fine, uniform cuts that enhance the unique texture of this ingredient. In addition, it is accompanied with a selection of garnishes that enhance its flavor without overpowering it .

But where to find this exquisite food? Located in the heart of Gualta, we are the perfect place to enjoy the best pig’s feet carpaccio in the region. Our cozy atmosphere and personalized attention make each visit an unforgettable experience. Whether you go as a couple, with friends or as a family, at Triton you will always find a warm and friendly atmosphere that will make you feel at home.

In addition to Pig’s Trotter Carpaccio, we also offer a wide variety of dishes that combine culinary tradition with a touch of creativity. From fresh starters and salads to irresistible main courses, at this restaurant you will find options for all tastes and occasions.

In short, if you are looking for a place to enjoy a unique gastronomic experience, you cannot miss visiting the Triton in Gualta. Our Pig’s Trotters Carpaccio is simply exceptional and will transport you to a world of flavors and sensations that you will not want to leave. Do yourself a favor and reserve your table today for an experience you will undoubtedly remember for a long time!

 How to cook baked turbot with potatoes: tritongualta exclusive recipe

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At TritonGualta, we are pleased to present you our exquisite recipe to prepare a delicious baked turbot with potatoes. This combination of flavors will transport you directly to the coast and leave you wanting more. Follow these simple steps and surprise your guests with an unforgettable culinary experience!

 Ingredients:

– 1 fresh turbot (approximately 1.5 kg)
– 4 large potatoes, peeled and cut into thin slices
– 4 cloves of garlic, minced
– 1 lemon, cut into thin slices
– 4 sprigs of fresh thyme
– 4 sprigs of fresh rosemary
– 4 tablespoons extra virgin olive oil
– Salt and pepper to taste

 Instructions:

1. Preparation of Turbot:
– Preheat the oven to 200°C (390°F).
– Wash and dry the turbot with kitchen paper. Make some diagonal cuts in the skin of the fish to help it cook evenly.

2. Turtle Dressing:
– In a small bowl, mix 2 tablespoons of olive oil, half of the minced garlic and a few pinches of salt and pepper.
– Spread the oil and garlic mixture over the turbot, making sure to cover the entire surface of the fish.

3. Preparation of the Potatoes:
– In a large bowl, mix the potato slices with the rest of the minced garlic and 2 tablespoons of olive oil. Add salt and pepper to taste and mix well.

4. Plate Assembly:
– Place the potato slices on the bottom of a previously greased baking tray.
– Place the turbot on top of the potatoes and distribute the lemon slices, thyme and rosemary sprigs on top of the fish.

5. Baked Turbot:
– Bake the turbot and potatoes in the preheated oven for approximately 30-35 minutes, or until the potatoes are tender and golden and the fish is cooked.

6. Serve:
– Once the turbot and potatoes are ready, remove from the oven and let rest for a few minutes.
– Serve the turbot along with the potatoes on a large platter and decorate with a few sprigs of fresh rosemary to give a final touch.

Enjoy this succulent baked turbot with potatoes, a true delicacy from the sea that will delight your guests at TritonGualta. Enjoy!