Orange and cod salad by Magefesa USA

Magefesa_remojon

INGREDIENTS

  • 250 gr. Cod.
  • 2 Bitter oranges.
  • 1 Ripe pomegranate.
  • 100 gr. Toasted pine nuts.
  • Extra virgin olive oil.
  • Salt flakes.
  • Pink pepper.

DIRECTIONS

Desalt cod as usually, peel oranges removing the white part (pith), take segments out and cut them into halves. In order to shuck the pomegranate, we will cut it into two, grasp the piece with the cut face down on a bowl and hit the skin with a spoon, grains will cleanly fall down. Griddle desalted and dry cod on a Magefesa Mesana Griddle, with some drops of olive oil, let it cool and shred it with your hands. Place orange segments as a bottom on a platter and cod over it. Next, powder pomegranate grains and pine nuts. Season with extra virgin olive oil, salt flakes and recently ground pink pepper.
Tips
It can also be seasoned with a bit of Jerez balsamic vinegar, if desired.
WWW.MAGEFESAUSA.COM

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s