Salted fish menu
Comparte
Avocado lid with anchovies and black olive vinaigrette
Ingredients (4 people)
160 g of bread (cut into slices)
120 g of avocado
240 g of tomatoes
8 salted anchovies
50 g of pitted black olives
12 g shallot
80 ml extra virgin olive oil
10 ml of apple vinegar
Preparation
Cut the bread into the desired portions and, optionally, toast them very slightly, without letting them take colour.
Peel the avocado and cut it into slices. As it oxidises quickly, it is best to prepare it right at the moment of serving it.
As presentation, serve the slices of avocado on the bread, then the anchovies and tomato seeds. Finally, splash with the black olive vinaigrette ensuring it touches all the ingredients of this snack.
Preparing the Vinaigrette
Peel the shallot and chop it as finely as possible, set aside. Next, chop the pitted black olives.
Place the extra virgin olive oil and the vinegar in a bowl (the one from Jerez will do very well), mix well and then add the olives and chopped shallot. Mix again and arrange the olive vinaigrette in a bowl.
Nutricional information
Mojama salad
with pineapple
Ingredients (4 people)
80 g of mojama
80 g of sliced natural pineapple
100 g of lamb’s lettuce
60 g of tender onion
40 ml of extra virgin olive oil
Preparation
Cut the mojama into thin slices, splash them with olive oil and set aside. Cut two slices of pineapple into small pieces, wash the lamb’s lettuce and peel and chop the onion. Mix the lamb’s lettuce, the chopped pineapple and the onion in a bowl.
Place a slice of pineapple as a base on each plate, place a ring on top of it and fill it with the canon salad, skirt the pineapple slice with the mojama.
Sprinkle the mojama salad with a line of extra virgin olive oil.
Nutricional information
Cod in
almond sauce
Ingredients (4 people)
4 loins of desalted cod
100 g of peeled toasted almonds
20 g of bread
5 garlic cloves
Saffron sprigs
80 g of onion
1 litre of crushed tomato
50 ml white wine
40 ml olive oil
Preparation
The first thing is to foresee that you have to desalinate the cod with enough time, leaving it in water with the skin upwards, during 24 or 36 hours and changing the water every 8 hours.
Peel the garlic and cut into thin slices. Brown them lightly in a pan with 1 tablespoon of oil and remove.
Fry the bread in the same oil and remove also. Add a tablespoon of oil to the pan and fry the almonds.
Prepare a mash in the mortar or robot with the garlic, the slice of bread, the saffron, half of the almonds and a pinch of salt. Lighten the mixture with 2 tablespoons of wine and a little water.
Heat 2 tablespoons of oil in a pan that can also go in the oven and fry the peeled and chopped onions. Add the tomato and continue cooking for 8 more minutes. Incorporate the mash and stir.
Preheat the oven to 180°C. Place the washed and dried cod loins over the sauce and pour the rest of the wine. Bake about 15 minutes. When four or five minutes are left add the remaining almonds and serve right away.
Nutricional information
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