Pure flavour in a bite

People :

4

Preparation time :

1 h

Tiempo de reposo :

2 h

Difficulty:

Media

Description

Esta publicación está disponible en: es

Ingredients
  • 120 gr. top end of the cod fillet
  • 1 Eggplant (aubergine)
  • 1 red Popper
  • 1 sweet onion
  • 50 gr. Kalamata olives
  • 50 gr. Cherrys
  • 4 c/s virgin olive oil
  • 1 organic goats milk yogurt
  • Chives
  • Maldon Salt
Preparation
  1. Wrap the eggplant, bell pepper and onion in foil and bake for about 50 minutes until they are cooked and the skin is easy to remove.
  2. Now peel and dice them into very small pieces,  place in a bowl, stir and season with a little olive oil. Reserve.
  3. Remove the pips in the black olives and cherries then cut into very small cubes.
  4. Mix the cherries with the remaining olive oil for the vinaigrette.
  5. Place the diced olives on a silicone sheet and dry in oven at 50 ° about 2h. Reserve.
  6. Cut the cod into very thin slices and layer 2 slices in a cross, then fill with  the eggplant, bell pepper ,  onion and  diced aubergine. Close with 2 slices of cod to form a "bombon".

Assembling the dish:

  1. At the bottom of the dish place  a spoon of goats yogurt then a "bombon" and dress with the cherry vinaigrette . Sprinkle on some Maldon salt flakes and dried olives, then Finish off  with chopped chives and a whole cherry.

Additional information

People :

4

Preparation time :

1 h

Tiempo de reposo :

Difficulty:

Media