Cod loin with a sautée of Santa Pau white beans and blood sausage and black garlic aioli
300 g cod loin chunks
1 onion, minced
300 g Santa Pau or other white beans, cooked
1 blood sausage with onion
3 black garlic cloves, peeled
A few drops of lemon juice
250 ml mild olive oil
1. Drain the beans under cold running water. Crumble the sausage.
2. Heat olive oil in a pan and sauté the minced onion until golden. Add the blood sausage and beans, sauté for two minutes.
3. In a blender beaker, combine the peeled black garlic cloves, the egg, salt and a few drops of lemon juice. Blend together while adding the olive oil little by little. Keep blender going until the mixture emulsifies. Pour into a squeeze sauce bottle and store in the refrigerator.
4. Serve the cod chunks with the bean sautée and dress with aioli as desired.