Jaén-style Rin-Ran emulsified with EVOO and shredded cod
People: 4
Difficulty: Media
300 gr. potatoes, 100 gr. red peppers, 20 gr. choricero pepper pulp, 1 dl. Extra Virgin Olive Oil, salt, 40 gr. cod and 40 gr. bread.
Preparation
Peel and wash the potatoes and cook in water with some salt. Wash the peppers and paint them with Extra Virgin Olive Oil. Put them to roast at 180 degrees. Once roast, peel and reserve. In thermomix we put to shredding the potato with pepper and pulp, at speed 9 for 4 minutes. Once crushed we emulsify it in Virgin Olive Oil at speed 9 by adding liquid gold in a fine thread. We already have the Rin-Ran.
Dismute the cod with your hands in fine strands.
We cut the bread into small slices and toast it in the salamander, join it with the Rin-Ran and put a bouquet of decayed cod. We present it with leaves as an ornament and with a few drops of Olive Oil.
