Oyster and cod salad with pilpil and orange juice
Cod loin 0.5 kg
Extra virgin olive oil 0.3 l
Orange juice 0.2 kg
Xantana rubber 2.0 g
Micromesclun, bag 1.0 g
For the cod:
- Confit the sliced garlic in extra virgin olive oil, once golden brown, remove them and set aside.
- Once the oil is warm, add the slices of cod with the skin facing up and let it cook gently.
- Once the cod is practically cooked, let everything temper, separate the cod from the oil, emulsify the pil-pil with a whisk or strainer, leave it thick.
For the orange pil-pil:
- Make the orange juice and set aside the peel.
- Thicken the juice using a thickener, for example Xantana, which does not alter the flavor and color of the juice.
- Mix the pil-pil with the orange sauce in equal parts and thicken (if necessary add more orange juice).
For the garnishing:
- Bouquetiere of fresh vegetables, only with green vegetables (arugula, watercress, basil and tarragon).
- Vinaigrette for the bouquetiere of fresh vegetables
- Decorate with the orange powder, salmon eggs and herring.
- Open the oysters, take out the meat, put them on a plate covered with film and cook in the microwave for 20 seconds.
- Make 2 fillets from each oyster.
- Slice the preserved cod.
- Place some orange pil-pil on the plate, on top of it an oyster and cod.
- In a corner of the slice the green bouquetiere + the seasoned micromezclum.
- Add sauce without covering it.
- Decorate with the salmon eggs, the herring and the orange powder.
Nutritional information (1 portion)
Fiber 1.93 g
Saturates 4.02 g
Monounsaturated fatty acids 20.45 g
Polyunsaturated fatty acids 2.93 g
Cholesterol 41.55 mg
Calcium 65.09 mg
Iron 1.84 mg
Zinc 2.11 mg
Vitamin A 57.58 ug
Vitamin C 31.62 g
Folic acid 61.21 ug
Salt (Sodium) 122.91 mg
Sugars 4.24 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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