450g salt cod loin
6 piquillo peppers, finely chopped
1 orange, peeled and segmented
60g black olives, finely chopped
5 garlic cloves
3 bay leaves
300ml olive oil
250ml pomace oil
2 egg yolks
100g white grapes, peeled
1 pear, peeled
Juice of one orange
Soak the cod in cold water for 30 hours, changing water every five hours or so. Make sure the water covers the cod at all times.
Remove cod from the water and pat dry. Put the oil in a frying pan and heat with the garlic, chilli and bay leaf for 10 minutes on a low heat. Remove the ingredients from the oil. Keep the flavoured oil and reserve the garlic separately. Add the cod to the oil and confit for eight minutes.
Once cooked, take the cod out and dry on kitchen paper. Remove skin and flake the flesh. Put a layer of flaked cod in a ring, cover with the piquillo peppers, then the olives and cover these with the remaining cod. Place the orange on the top and garnish with the remaining piquillo.
For the fruit aïoli (enough for about eight portions), put the reserved garlic cloves in a mortar and crush. Add the yolk. Work in the pomace oil with the pestle, a little at a time, to emulsify the aïoli sauce.
In a sauté pan, warm the fruits and the orange juice until soft (about eight minutes). Blend them in a Thermomix, then add the fruit compote slowly to the garlic mayonnaise until it reaches a creamy consistency.
Finally, heat the cod in a hot oven for two minutes. Remove the ring on a plate and serve with the fruit aïoli on the side.
Oskar Reboredo, head chef, L-Restaurant, London