Finishing touch, sprinkle fresh parsley and basil

People :

4

Preparation time :

40 min

Difficulty:

Media

Description

Esta publicación está disponible en: Spanish

Ingredients
  • 400 g salt cod, desalted
  • 500 ml extra virgin olive oil
  • 200 g of mixture of white rice  and wild rice (boil in the bag)
  • 4 green garlic stalks
  • Salt and pepper
  • 20 g sultanas
  • 20 g toasted pistachios
  • 20 g toasted hazelnuts, crushed
Preparation
  1. Place the cod in a pot that is just big enough to fit all the pieces in, cover whit oil and place a low heat. Check the temperature of the center of the pieces of cod whit a digital thermometer; it should reach only 35º. You will thus produce a cod comfit whit a very smooth texture. When the cod reaches this temperature, remove from the heat and allow to cool.
  2. Put the rice on to boil, following the instructions on the packet regarding cooking time. Once it is done cool and drain.
  3. Very finely chop the spring onion and lightly fry over a low heat cooking it but not browning it. 
  4. In a wide bowl, mix the whole raisins the chopped dates the fried green garlic, the drained and diced cod and the rice togheter. Dress whit a little off the comfit oil and add salt and pepper to taste. Keep the bowl in the fridge until ready to serve.
El Xarel·lo de les Bodegues Pardas – D.O. Penedès Eixaderes de les bodegues l’Olivera – D.O. Costers del Segre As sortres de les bodgues de Rafael Palacios – D.O. Valdeorras

Additional information

People :

4

Preparation time :

40 min

Difficulty:

Media