John Myers
Potato Salad with Oranges and Bacalao
The perfect potato salad with oranges and bacalao recipe with a picture and simple step-by-step instructions.
- 400 g Jacket potatoes, peeled and sliced
- 2 Pc. Oranges fresh
- 0,5 Bd Spring onion
- 100 g Lomo de Bacalao
- 6 Pc. Radishes fresh, sliced
- Black pepper from the mill
- Extra virgin olive oil
- Fleur de Sel sea salt, if necessary
- Sifted flour
- Lomo de Bacalao is the fillet, dried and salted, from the back of a cod. Flour this piece and fry in olive oil for about 1 minute on all sides. Then soak in cold water for 4 hours. Change the water every 1/2 hour. Peel and filter the oranges with a sharp knife. Catch the juice shouldn’t leave any white residue on the skin. Clean the spring onions and cut into 2 cm pieces. Sauté in olive oil for about 1 minute.
- Mix the potato slices with the orange juice, the orange fillets, the spring onions and the radish slices. Pepper and chill. Before serving, remove the skin from the bacalao, finely tear it and mix it with the salad. Arrange and drizzle with a really good, mild olive oil. If the bacalao has not added enough seasoning to the salad, season with fleur de sel.
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