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Recipe of the week: Codfish Salad

Ingredients for 4 pax:
300 grs. Of desalted cod
50 grs. Of raw pine nuts
1 teaspoon salt
1 lollo rossa variety lettuce
½ endive
½ lettuce to your liking
2 tablespoons of oil
1 tablespoon of Modena vinegar
½ teaspoon black pepper.
Preparation:
HUGO ALONSO PHOTOGRAPHERWe put the cod to desalinate, if we have not bought it already desalted.
Wash the lettuces and cut them reserving the curly and red ends to present the dish as shown in the image, with all the ends for the outside of the dish.
For the center of the salad, we cut the different lettuces and season everything with salt and pepper.
Once this is done, crumble the cod and add it to the salad.
To finish, fry the pine nuts in a little oil and add them on top for a crunchy touch.
Pairing: Finca Montepedroso. A fresh and intense wine, lemon yellow in color, intense in aroma and with great development of volume and structure in the mouth, it is ideal to accompany fresh seafood and white fish. It can also be served with all kinds of rice dishes, especially arroz caldero and arroz a banda. Also suitable for pasta au gratin and white meats.
Why?
A recipe where the absolute protagonist is the fish, accompanied by the best fresh vegetables. A perfect combination for an excellent white wine such as Finca Montepedroso.
Finca Montepedroso is perfect to accompany fish, as the acidity and freshness of the wine will be offset by the flavor of the cod and vegetables, which makes the whole harmonize very well, and encourages us to start with the next bite.

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