Oyster and cod salad with pil- pil and orange juice

50 min
Type of dish: Shellfish, Fish, Salads
Temperature: Room temperature
Allergens
Fish
Fish
Molluscs
Molluscs
Mustard
Mustard
Sulfites
Sulfites
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 2.58 g
Saturates 10.15 g
Monounsaturated fatty acids 49.65 g
Polyunsaturated fatty acids 7.62 g
Cholesterol 65.05 mg
Calcium 108.59 mg
Iron 3.71 mg
Zinc 11.17 mg
Vitamin A 79.99 ug
Vitamin C 42.85 g
Folic acid 85.51 ug
Salt (Sodium) 238.75 mg
Sugars 5.68 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.