Bacalau on Crisp Salad

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Lightly boiled salted cod on crisp salad. Served with garlic sauce, fried Scampi and herb vinaigrette


Vinegar with herbs


  1. Put a generous amount of water in a pot.
  2. When the water boils put the pieces of salted cod in and boil for approximately 4–6 minutes depending on the thickness and size of the pieces.
  3. Then take them out and chill immediately in ice-cold water, then they will come apart in flakes.
  4. Fry the langoustine tails in the olive oil in a frying pan, sprinkle with salt and pepper.
  5. Chill.
  6. Put two tablespoons of the garlic sauce in the middle of a plate and the finely sliced iceberg on top.
  7. Arrange the salted cod flakes around the salad.
  8. Arrange a few langoustine tails around the salted cod and place the tomato strips in between.
  9. Put the mixed herbs into the little "magic-wand food mixer," finely grind and mix the olive oil and maple syrup into it.
  10. Add salt and pepper to taste.
  11. With a spoon, put the vinaigrette tastefully over the langoustine tails, tomatoes and slightly into the iceberg.
  12. Serve as a starter on a plate or as part of a buffet on a bigger plate.