Cod salad with salmorejo and olive oil sorbet
Time: 2
Difficulty: Media
400 gr. salted decayed cod, 2 green and red peppers, 4 grated red tomatoes, 2 onions, Jerez vinegar, Extra Virgin Olive Oil, Ginger, 1 kg. red tomatoes, 2 garlic teeth, 2 slices of hard bread, vinegar, salt, Extra-Picual Virgin Olive Oil, 500 ml. water, 225 gr. sugar, 90 ml. Philadelphia cheese, 300 ml. Extra Virgin Olive Oil and freeze and turbine.
Preparation
For the cod salad: Dismite the cod and soak it in cold water until it is about to salt (trying to change the water as few times as possible) add the chopped peppers, the onions and the grated tomato, dyed with Extra Virgin Olive Oil and Jerez vinegar.
For the salmour: To pass through the mixer all the ingredients: tomatoes, garlic, bread, vinegar, salt and oil, until a consistent salmour is obtained.
To mount the dish: In a deep dish we will put the salmorejo, in a circular mold we will put the cod salad and we will ride over the salmorejo, finish the dish with the oil sorbet to refresh as much as possible.
