Salad of sliced cod, with escalivada, “Persimon®” kaki base and Seville black olives
Ingredients
- Desalted dried cod
- 2 bell peppers
- 1 eggplant
- 1 onion
- 2 Persimon® kakis
- 50 g Sevilla black olives
- 1 garlic clove
- Salt and pepper
Preparación
Freeze the desalted cod and then cut into very thin slices using a cold-cut slicer.
Marinade these in olive oil.
Roast the pepper, eggplant and onion in the oven at high heat, then peel and de-seed and dress with oil and garlic.
Wrap the cod slices around a ring mould and place the escalivada mix inside.
Decorate with chopped squares of “Persimon®” kakis and chopped black olives, to form a “culis” around the salad.
