Desalinate the cod by putting it in water at night. Put it in the fridge so that it is desalinated at low temperature, until the next day. It is drained and roasted with a dash of oil at about 180 º C, without being snatched. Leave to cool, crumble and set aside.

Peel the oranges and try to remove as much as possible of the albedo (the white). Cut into slices or tacos and set aside. Dice the onion slice.

To assemble the salad, place the ingredients in this order: orange, onion and cod. These fruit salads fit perfectly with vinegars, although you can dress it to your liking, you have all the freedom. Finally, water the salad with a good squirt of our Blend Sublime extra virgin olive oil.

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