COD DIP

Azucena Sánchez
2016

INGREDIENTS (to serve 4)
Cod dip
500 gr oranges                                

1 spring onion                                   

½ dl virgin olive oil           

2 cloves garlic                                                  

200 gr desalted salt cod

50 gr black olives, stoned  

 

Vinaigrette

Table salt                                    

1 tbsp sherry vinegar

3 tbsp virgin olive oil

                                                   

PREPARATION:
Cod dip: Peel the oranges, remove the segments, cut into dice.
Peel the spring onions and cut into julienne strips.
Sauté the garlic (with the skin) in oil, and add the cod fillet, skin side down. Cover and remove the pan from the heat, leaving the cod to cook slowly in the hot oil. When warm, break into flakes.
Finely chop the black olives.
Vinaigrette: Whisk the salt and vinegar and gradually add the oil to form an emulsion.
Mix the diced orange and chopped olives into the vinaigrette.

TO SERVE:
Serve the cod flakes and pour over the orange and olive vinaigrette. Finish with the spring onion and a few orange segments.