John Myers
Contents
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Ingredients
- 4 Cod fillet a 90 gr.
- 4 Large salami slices
- 300 g Cocktail vine tomatoes
- 2 tbsp Shallot rings
- 1 tsp Fine garlic cubes
- 0,5 tsp Sugar
- 16 Pitted green or black olives
- 1,5 tbsp Sherry vinegar
- Fleur de Sel sea salt
- Black pepper from the mill
- Extra virgin olive oil
- 1 tsp Saffron Orange Vinegar
- 350 g Salt potatoes
Instructions
- Wash the fish fillets and pat dry. Wrap each in a salami slice. Preheat the oven to 110 degrees. Briefly fry the fillets in an ovenproof pan in olive oil. Let simmer in the oven for about 10 minutes.
- Wash the tomatoes. Remove the stalks and cut in half or quarter. Sauté shallot rings and garlic cubes in olive oil. Sprinkle with sugar and caramelize briefly. Fold in tomatoes and olives and let simmer. Put in a bowl with the vinegars, salt, pepper and, if necessary, with olive oil to taste and mix.
- Press the hot boiled potatoes with a fork and mix with the sea salt and olive oil. Arrange on plates, put on the tomato salad, sprinkle the fish fillets with pepper and arrange on top of the salad. If you want it easier, you can simply add fresh baguette instead of the potatoes.
Nutrition
Serving: 100gCalories: 55kcalCarbohydrates: 11.7gProtein: 1.5gFat: 0.1g
