WARM COD SALAD WITH CHOVAS REDFISH CREAM VINAIGRETTE
Chovas Redfish spread
Peel and cut the potatoes into slices and confit with plenty of oil and over a very low heat with a few garlic cloves and salt for approximately 15 minutes.
Also confit the cod with a few garlic cloves and a bay leaf on a very low heat for 10 minutes. Slice the pepper into strips and lightly fry in a pan.
To serve, place a base of potatoes under the peppers, with the slices of cod on top. Dress with a vinaigrette (emulsified oil, vinegar, pepper and Chovas redfish spread).