{"id":175853,"date":"2026-02-10T16:25:20","date_gmt":"2026-02-10T16:25:20","guid":{"rendered":"https:\/\/grupoliveslowfoods.com\/?p=175853"},"modified":"2026-02-10T16:25:20","modified_gmt":"2026-02-10T16:25:20","slug":"cod-snout-a-la-llauna-with-ganchet-beans","status":"publish","type":"post","link":"https:\/\/grupoliveslowfoods.com\/en\/cod-snout-a-la-llauna-with-ganchet-beans\/","title":{"rendered":"Cod head baked in the oven with Ganchet beans"},"content":{"rendered":"<p>At <a href=\"https:\/\/restaurantbarceloneta.com\/\">Restaurante Barceloneta<\/a>, the cod cheek cooked in a llauna,<span style=\"font-weight: 400;\"> is best enjoyed when you seek contrast: golden exterior, crispy skin and a juicy interior that flakes apart. It is a dish designed to arrive steaming hot at the centre of the table and set the tone with the very first bite. It works just as well for a quiet lunch as it does for a celebratory dinner, with that   <\/span>cuisine that needs no embellishment to shine. <\/p>\n<p><b>Ingredients<\/b><\/p>\n<h3><b>For the cod (frying and searing)<\/b><\/h3>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\">220 g of cod snout<b>\n<p><\/b><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Wheat flour (as needed for dusting)<\/span><span style=\"font-weight: 400;\">\n<p><\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">250 g olive oil (for the first frying)<\/span><span style=\"font-weight: 400;\">\n<p><\/span><\/li>\n<\/ul>\n<h3><b>For the llauna (blanched with garlic and paprika)<\/b><\/h3>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Sweet paprika from La Vera (as needed for sprinkling)<\/span><span style=\"font-weight: 400;\">\n<p><\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">4 g of garlic<\/span><span style=\"font-weight: 400;\">\n<p><\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">60\u201380 g olive oil (for browning the garlic and blanching)<\/span><span style=\"font-weight: 400;\">\n<p><\/span><\/li>\n<\/ul>\n<h3><b>For the garnish<\/b><\/h3>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">150 g of cooked Ganchet beans<\/span><span style=\"font-weight: 400;\">\n<p><\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Olive oil (enough to make approx. 350 g in total, for saut\u00e9ing)<\/span><span style=\"font-weight: 400;\">\n<p><\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3><b>For the finish<\/b><\/h3>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Fresh parsley (as needed, chopped)<\/span><span style=\"font-weight: 400;\">\n<p><\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">A dash of olive oil<\/span><span style=\"font-weight: 400;\">\n<p><\/span><\/li>\n<\/ul>\n<h2><b>Preparation<\/b><\/h2>\n<h3><b>1) Heating the oil and preparing the cod<\/b><\/h3>\n<p><b>Heat 250 g of olive oil in a frying pan<\/b><span style=\"font-weight: 400;\">. As the temperature rises, dry thoroughly the <\/span><b>cod snout<\/b><span style=\"font-weight: 400;\"> with absorbent paper. This step makes all the difference in achieving a clean golden colour. Pass it through   <\/span>wheat flour, removing the excess so that the coating is thin.<\/p>\n<h3><b>2) Frying and browning<\/b><\/h3>\n<p>Place the cod snout in the oil with the skin facing upwards<span style=\"font-weight: 400;\">over medium-high heat. Allow it to brown on the side in contact with the oil and, when it has browned, turn it over. Finish frying until golden brown on the other side.   <\/span>skin side until golden brown, ensuring that it is firm and crispy without drying out the inside.<\/p>\n<h3><b>3) Transfer to a tray and sprinkle with paprika<\/b><\/h3>\n<p>Place the cod snout on a tray with the skin facing downwards<span style=\"font-weight: 400;\">. Remove the oil from the pan and clean it. With the cod already resting,  <\/span>sprinkle with sweet paprika from La Vera, covering evenly.<\/p>\n<h3><b>4) Garlic browned and blanched in a pan<\/b><\/h3>\n<p>Return the pan to medium heat with 60\u201380 g of olive oil<span style=\"font-weight: 400;\">. Add the <\/span><b>finely chopped garlic<\/b><span style=\"font-weight: 400;\"> and brown it carefully so that it takes on colour without becoming bitter. Once it is browned,  <\/span>quickly blanch the cod snout: pour the oil with the garlic over the cod, using the heat to lock in the aromas and create that characteristic shiny coating.<\/p>\n<h3><b>5) Saut\u00e9ed Ganchet beans<\/b><\/h3>\n<p>Drain the cooked Ganchet beans well<span style=\"font-weight: 400;\">. In another pan, saut\u00e9 them with the <\/span>remaining olive oil (until you have a total of approximately 350 g), just enough to heat them and make them pearly, without breaking them.<\/p>\n<h3><b>6) Passing plate<\/b><\/h3>\n<p>Place the cod snout on one side of the serving tray or plate and generously drizzle the oil with the browned garlic over the top<span style=\"font-weight: 400;\">. On the other side, place the <\/span>Ganchet beans, already saut\u00e9ed.<\/p>\n<h2><b>Decoration<\/b><\/h2>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\">Add chopped fresh parsley on top of the cod to give a burst of freshness and visual contrast.<span style=\"font-weight: 400;\">\n<p><\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">Finish the beans with a drizzle of olive oil, aiming for shine and a clean final aroma.<span style=\"font-weight: 400;\">\n<p><\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">Serve the dish with the cod slightly raised above the beans so that the oil from the llauna is visible and can be scooped up with bread if desired, without adding anything else.<\/span><span style=\"font-weight: 400;\">\n<p><\/span><\/li>\n<\/ul>\n<p><b>A bite that begs for more<\/b><\/p>\n<p>If you feel like preparing this cod snout<span style=\"font-weight: 400;\"> to the llauna with Ganchet beans, take care with the drying, browning and blanching: that&#8217;s where the character of the dish lies. And if you want to try it just as we serve it, <a href=\"https:\/\/restaurantbarceloneta.com\/reservar-mesa\/\">visit us<\/a> at  <\/span><a href=\"https:\/\/restaurantbarceloneta.com\/\"><b>Barceloneta Restaurant<\/b><\/a><span style=\"font-weight: 400;\"> and enjoy it freshly made, with the oil still perfuming the table. Complete the recipe with the  <\/span>YouTube video: ingredients, texture and presentation.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>At Restaurante Barceloneta, the cod cheek cooked in a llauna, is best enjoyed when you seek contrast: golden exterior, crispy skin and a juicy interior that flakes apart. It is a dish designed to arrive steaming hot at the centre of the table and set the tone with the very first bite. It works just [&hellip;]<\/p>\n","protected":false},"author":12,"featured_media":175850,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[263,265],"tags":[],"class_list":["post-175853","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-en","category-restaurant-barceloneta-en"],"acf":{"schema_json":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cod head baked in the oven with Ganchet beans - Grup Olive Slow Foods<\/title>\n<meta name=\"description\" content=\"How to make cod snout &quot;a la llauna&quot; with Ganchet beans: controlled browning, perfectly cooked garlic and spectacular results.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/grupoliveslowfoods.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 head baked in the oven with Ganchet beans - 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