Lightly boiled salted cod (bacalau) on crisp salad
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[edit] Description
Lightly boiled salted cod (bacalau) on crisp salad
Served with garlic sauce, fried Scampi and herb vinaigrette
[edit] Ingredients
- 400 gr watered-down salt fish
- 200 gr langoustine tails, shelled and cleaned
- ½ head of iceberg, cleaned and thinly sliced
- 4 tomatoes, cored and cut into strips
- Virgin olive oil for frying
- salt and white pepper from a grinder
- garlic sauce
vinegar with herbs:
- 1 bunch of mixed herbs e.g. basil, parsley, dill, chives etc.
- 2 tablespoons sherry-vinaigrette
- 1 dl virgin olive-oil
- 1 teaspoon maple syrup
- salt and white pepper from a grinder.
[edit] Directions
Put a generous amount of water in a pot. When the water boils put the pieces of salted cod in and boil for approximately 4-6 minutes depending on the thickness and size of the pieces. Then take them out and chill immediately in ice-cold water, then they will come apart in flakes. Fry the langoustine tails in the olive oil in a frying pan, sprinkle with salt and pepper. Chill. Put two tablespoons of the garlic sauce in the middle of a plate and the finely sliced iceberg on top. Arrange the salted cod flakes around the salad. Arrange a few langoustine tails around the salted cod and place the tomato strips in between. Put the mixed herbs into the little "magic-wand food mixer," finely grind and mix the olive oil and maple syrup into it. Add salt and pepper to taste. With a spoon, put the vinaigrette tastefully over the langoustine tails, tomatoes and slightly into the iceberg. Serve as a starter on a plate or as part of a buffet on a bigger plate.
