Bacalao al pil-pil

En una sartén ponemos aceite de oliva, un chorro generoso y freímos los ajos laminados y las cayenas, sacamos y reservamos.
Echamos el bacalao por la parte de arriba y tenemos 5 minutos, volteamos y 5 minutos más, con un colador vamos haciendo vaivenes y ligando.
Le vamos echando el suero que suelta el bacalao del plato y seguimos ligando hasta emulsionar como una mahonesa. Añadimos perejil y mezclamos, montar el plato y listo.

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Mejor receta del día 5 – 3 – 17 del concurso del grupo de cocina de Facebook elbullirdeagus.com

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