King crab and cod salad
For the cod:
- Vacuum pack the desalted cod and place the bag in water at 80 ºC for 4 minutes and cool.
- Open the bag carefully to recover the juices, set them aside, and remove the cod slices.
For the crab:
- If the crab is dead, boil it in abundant salted water for about 15 minutes per kg of weight and then cool with cold water and ice.
- If it is alive, it can be cooked from warm water, or kill it first by putting vinegar in the mouth.
- It is usually convenient in any case to cover the holes, which may be due to the lack of legs, with breadcrumbs.
- Once cooled, open it by separating the meat from the bones, trying to remove the meat from the legs in one piece.
For the piquillo pepper:
- Preserve the piquillo pepper, let cool and cut so they have the same shape, set aside.
- For the seasoning of the salad:
- The piquillo and parsley cut into brunoise.
- Chives cut into rings.
- Scalded diced carrot.
For the sauce:
- Make a vinaigrette with the cod water, extra virgin olive oil and apple vinegar (6 portions of oil per 1 of vinegar).
- Fill the pepper with the seasoned crab. Place it in the centre of the plate.
- Place the cod slices around the pepper.
- place the big piece of crab on top.
- Sprinkle with pepper, carrot, parsley and chives.
- Dress the cod.
Nutritional information (1 portion)
Fiber 0.34 g
Saturates 6.16 g
Monounsaturated fatty acids 28.44 g
Polyunsaturated fatty acids 5.21 g
Cholesterol 94.0 mg
Calcium 42.93 mg
Iron 1.15 mg
Zinc 2.86 mg
Vitamin A 124.22 ug
Vitamin C 3.75 g
Folic acid 24.13 ug
Salt (Sodium) 258.36 mg
Sugars 0.74 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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