WARM COD SALAD WITH CHOVAS REDFISH CREAM VINAIGRETTE
Servings
4
Servings
4
Ingredients
  • 250g cod
  • 2 Potatoes
  • 1jar Chovas Redfish spread
  • 1/2 red pepper
  • 2 garlic cloves
  • Salt
  • oil
  • Vinegar
Instructions
  1. 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.
  2. 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.
  3. 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).
Recipe Notes

Chovas cabrachovas Pescaviar. 680x500