I want to make an Eric Rippert/le Bernardin recipe for Codfish with Sweet Garlic Sauce and Chorzo Essence, to serve 6. (I think the recipe came from a multi-chef cookbook.) The chorizo essence calls for 'one link spanish chorizo' which is peeled, thinly sliced, sauteed in a little oil til brown. Then 1 cup hot water is added and reduced by half; all pressed through sieve ,and solids discarded. The cod is cooked and plated; the garlic cream spooned around it and 1 tsp.chorizo essence is drizzled on top The Spanish chorizo I always have around is the white string/not hot type of Palacio brand -which is one long 7 ou. link, and is pretty hard sausage.
How would you interpret his directions? I wonder if he uses an uncured,softer chorizo (but he does say to peel it.) Should i use my Palacio, and how much? Thx for your help!