For 25 persons
For the pil-pil sauce you will need:
- 700 grs of squash (courgette, zucchini)
- 2 oranges
- 100 grs butter
- 200 grs pil-pil mix (made with bacalao scraps, trimmings and skins)
For the bacalao tongues you will need:
- 25 bacalao tongues (kokotxas)
- 3 fresh eggs
- olive oil for frying
In addition you will need:
- special black olive salt (Flor de sal de aceitunas negras)
or Hawai salt and orange peel
The squash and orange pil-pil sauce:
Cut the squash into small cubes of equal size. Steam-cook in the oven or a steamer. Drain and remove excess humidity in a pan/skillet over high heat. Put the resulting pulp in a food processor/blender with the softened butter and the shredded orange peel, add a pinch of sugar and salt.
Beat until you have a creamy and consistent purée.
Strain and blend with the pil-pil mix, little by little, until the sauce is smooth.
Season with salt and put aside.
The bacalao tongues:
Dry the bacalao tongues and trim the skins. Thread them, one by one, on to a bamboo stick, dust lightly with flour and dip into egg beaten with salt. Fry in olive oil at smoking point. In this way the cooking will be rapid and the tongues will be golden-brown on the outside with a juicy interior.
Finishing touches and presentation
Serve the bacalao tongue brochettes with the squash and orange pil-pil, the black olive salt and a little orange peel.