Oyster and cod salad with pilpil and orange juice

Allergens:
Fish
Fish
Molluscs
Molluscs
Mustard
Mustard
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of crustaceans
Traces of crustaceans
Traces of eggs
Traces of eggs
Traces of gluten
Traces of gluten
Traces of milk
Traces of milk
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Elaboration

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:

SET UP

  • 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.