Salted cod open sandwich on red pepper cream and fresh salad bouquetSavoury recipe
Fernando del Cerro
Freeze a granary loaf weighing around 100 g. Once hard, cut it with a slicer to obtain thin slices. Toast until golden. Set aside in a dry place.
SALTED COD WITH PILPIL
- Unsalted cod fillets - 4
In plenty of oil, fry the sliced garlic and a small red chilli.
Fry until the garlic and chilli are golden, remove immediately from the pan. Fry the unsalted cod fillets in the same oil. Remove the cod Remove the cod from the oil and leave it to cool to blend the cod later with the oil.
Place the cod fillets in the same pan and pour the oil gradually, stirring in circular movements. A thick, yellow sauce is obtained.
- Frozen fruit purée 100% : Mandarin - 2 CS
- Mayonnaise - 2
- Worcestershire sauce - 1/2 cc
Mix all the ingredients to obtain an even mixture and set aside in the refrigerator.
In this step
RED PEPPER CREAM
- Frozen vegetable purée 100% : Red pepper - 200 g
- Onion - 1/2
- Butter - 25 g
- Olive oil - 25 g
- Salt and pepper
Fry the onion gently in the oil and once it is soft, add the pepper puree and leave to reduce to 3/4 of the initial quantity. Blend and mix the ingredients to obtain an even mixture. In a pestle and mortar, crush 1 garlic clove and a few cumin seeds. Grind well and add to the pepper puree, mix well.
Set aside in the refrigerator. Choose a few chard, watercress and mustard leaves.
In this step
Slice the cod fillets with pilpil finely and mix with the mandarin mayonnaise. Spread the sweet pepper cream over the toasted bread. Place the slices of codfish over the ream and the fresh salad leaves on top.