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Cod

The recipe I propose today is that those of us who like the cod we love as it respects a perfect texture and flavor of this fish. It is ideal to make when we have guests because it takes us time and allows us to dedicate ourselves to preparing appetizers, desserts or even assemble the table.

Cod


Serves 4.

1
desalted cod fillet 1.5 liters of virgin olive oil
4 cloves garlic

For the garnish:


6 medium onions 1 jet oil
olive Sal
1 bag of mesclun lettuce

To make this recipe, I bought the cod desalting and vacuum-packed but if you buy salted need to desalt prior to, during one and a half or two depending on the thickness of the loins, with several changes of cold water and always in the fridge.

place the cod in a deep bowl and cover with olive oil. Also added 4 cloves garlic, crushed with skin but with the blade of the knife. Enter

the tray in the oven heat up and down to 80 º C for two hours.

After two hours, we get from oven and drain the cod. We remove the skin and bones and have clean and sliced \u200b\u200bin the dishes that we will serve.

oil and let stand to cool. Once cool, found that, if we carefully with a strainer into a clean container, it will be easy to separate the oil from the juice that can be released during cooking cod. This oil, once cast, can be used for other preparations because it acquires a fishy flavor.

This way of cooking cod, low temperature and for a long time, avoid it and lose flavor and virtually no properties lost during the cooking juices. It also maintains an incredible texture and shrinkage in the product.

While cod cooked in the oven prepare the garnish.

This low place in a pan with a splash of olive oil, onions, peeled and cut into julienne strips. The salted and let simmer, covered, stirring occasionally, until onion is cooked in its own juice and get a golden brown color and sweet flavor, which contrasts perfectly with the touch salted cod.

Now assemble the dish with slices of cod, onion and mesclun lettuce before washing.

When serving dishes flavored lettuce with a sand salt and a drizzle of olive oil.