{"id":7378,"date":"2026-06-23T15:22:51","date_gmt":"2026-06-23T15:22:51","guid":{"rendered":"https:\/\/restaurantbarceloneta.com\/?p=7378"},"modified":"2026-06-25T11:22:36","modified_gmt":"2026-06-25T11:22:36","slug":"cod-snout-a-la-llauna-with-ganchet-beans","status":"publish","type":"post","link":"https:\/\/restaurantbarceloneta.com\/en\/cod-snout-a-la-llauna-with-ganchet-beans\/","title":{"rendered":"Cod snout \u00e0 la llauna with Ganchet beans"},"content":{"rendered":"<p>At <a href=\"https:\/\/restaurantbarceloneta.com\/en\/\"><b>Restaurante Barceloneta<\/b><\/a>, the <b>cod cheek<\/b> <b>a la llauna<\/b> is enjoyed when you are looking for contrast: golden exterior, crispy skin and a juicy interior that opens up in flakes. It is a dish designed to arrive steaming at the centre of the table and let the first bite set the pace. It works equally well at a quiet lunch or a celebratory dinner, with that <b>produce-driven cooking<\/b> that needs no adornment to shine.<\/p>\n<p><b>Ingredients<\/b><\/p>\n<h3><b>For the cod (frying and searing)<\/b><\/h3>\n<ul>\n<li aria-level=\"1\">220 g of <b>cod cheek<\/b><\/li>\n<li aria-level=\"1\">Wheat flour (as needed for coating)<\/li>\n<li aria-level=\"1\">250 g of olive oil (for the first fry)<\/li>\n<\/ul>\n<h3><b>For the llauna (scalding with garlic and paprika)<\/b><\/h3>\n<ul>\n<li aria-level=\"1\">Sweet smoked paprika from La Vera (as needed for sprinkling)<\/li>\n<li aria-level=\"1\">4 g of garlic<\/li>\n<li aria-level=\"1\">60\u201380 g of olive oil (for browning the garlic and scalding)<\/li>\n<\/ul>\n<h3><b>For the garnish<\/b><\/h3>\n<ul>\n<li aria-level=\"1\">150 g of cooked Ganchet beans<\/li>\n<li aria-level=\"1\">Olive oil (remainder to reach approx. 350 g total, for saut\u00e9ing)<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3><b>For the finishing<\/b><\/h3>\n<ul>\n<li aria-level=\"1\">Fresh parsley (as needed, chopped)<\/li>\n<li aria-level=\"1\">A drizzle of olive oil<\/li>\n<\/ul>\n<h2><b>Method<\/b><\/h2>\n<h3><b>1) Heating the oil and preparing the cod<\/b><\/h3>\n<p>Heat <b>250 g of olive oil<\/b> in a pan. While the temperature rises, pat the <b>cod cheek<\/b> dry thoroughly with kitchen paper. This step makes all the difference for a clean, even golden crust. Coat it in <b>wheat flour<\/b>, shaking off the excess so the layer stays thin.<\/p>\n<h3><b>2) Frying and achieving the golden crust<\/b><\/h3>\n<p>Place the <b>cod cheek<\/b> in the oil with the <b>skin facing up<\/b>, over medium-high heat. Let it brown on the side in contact with the oil and, once coloured, turn it over. Finish frying on the <b>skin side<\/b>, aiming for a firm and crispy skin without drying out the interior.<\/p>\n<h3><b>3) Transfer to tray and paprika dusting<\/b><\/h3>\n<p>Remove the <b>cod cheek<\/b> to a tray with the <b>skin facing down<\/b>. Discard the oil from the pan and wipe it clean. With the cod resting, <b>dust it evenly with sweet smoked paprika from La Vera<\/b>.<\/p>\n<h3><b>4) Golden garlic and llauna scalding<\/b><\/h3>\n<p>Return the pan to medium heat with <b>60\u201380 g of olive oil<\/b>. Add the <b>very finely chopped garlic<\/b> and brown it carefully so it colours without turning bitter. As soon as it is golden, <b>quickly scald the cod cheek<\/b>: pour the oil with the garlic over the cod, using the heat to fix the aromas and create that characteristic glossy coating.<\/p>\n<h3><b>5) Saut\u00e9ing the Ganchet beans<\/b><\/h3>\n<p>Drain the <b>cooked Ganchet beans<\/b> well. In another pan, saut\u00e9 them with the <b>remaining olive oil<\/b> (to reach approx. <b>350 g total<\/b>), just enough to heat them through and give them a pearly finish, without breaking them.<\/p>\n<h3><b>6) Plating<\/b><\/h3>\n<p>Plate the <b>cod cheek<\/b> on one side of the serving dish and spoon the <b>oil with golden garlic<\/b> generously over the top. On the other side, arrange the saut\u00e9ed <b>Ganchet beans<\/b>.<\/p>\n<h2><b>Decoration<\/b><\/h2>\n<ul>\n<li aria-level=\"1\">Add <b>fresh chopped parsley<\/b> over the <b>cod cheek<\/b> for a burst of freshness and visual contrast.<\/li>\n<li aria-level=\"1\">Finish the beans with <b>a drizzle of olive oil<\/b>, adding gloss and a clean final fragrance.<\/li>\n<li aria-level=\"1\">Present the dish with the cod slightly elevated above the beans, so the llauna oil is visible and can be mopped up with bread if desired, without adding anything else.<\/li>\n<\/ul>\n<p><b>A bite that calls for another<\/b><\/p>\n<p>If you try making this <b>cod cheek<\/b> a la llauna with Ganchet beans at home, pay close attention to the drying, the browning and the scalding: that is where the character of the dish lives. And if you want to try it exactly as we serve it, <a href=\"https:\/\/restaurantbarceloneta.com\/en\/online-booking\/\">visit us<\/a> at <a href=\"https:\/\/restaurantbarceloneta.com\/en\/\"><b>Restaurante Barceloneta<\/b><\/a> and enjoy it freshly made, with the oil still perfuming the table. Complete the recipe with the <a href=\"https:\/\/www.youtube.com\/watch?v=jWQ2KVCoTlo\"><b>YouTube video<\/b><\/a>: ingredients, texture and plating.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>At Restaurante Barceloneta, the cod cheek a la llauna is enjoyed when you are looking for contrast: golden exterior, crispy skin and a juicy interior that opens up in flakes. It is a dish designed to arrive steaming at the centre of the table and let the first bite set the pace. It works equally [&hellip;]<\/p>\n","protected":false},"author":29,"featured_media":7374,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-7378","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categorizar"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cod snout \u00e0 la llauna with Ganchet beans - Barceloneta Restaurant<\/title>\n<meta name=\"description\" content=\"Discover the step-by-step recipe for cod snout \u00e0 la llauna with Ganchet beans from Restaurante Barceloneta. Crispy on the outside and juicy on the inside!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/restaurantbarceloneta.com\/en\/cod-snout-a-la-llauna-with-ganchet-beans\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cod snout \u00e0 la llauna with Ganchet beans - Barceloneta Restaurant\" \/>\n<meta property=\"og:description\" content=\"Discover the step-by-step recipe for cod snout \u00e0 la llauna with Ganchet beans from Restaurante Barceloneta. 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