Ensalada de bacalao con salmorejo y sorbete de aceite

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Recipe

Úbeda

Olive oil

Asador de Santiago

Time: 2

Difficulty: Media

People: 0

Ingredients

400 gr. salted flaked cod, 2 green and red peppers, 4 grated red tomatoes, 2 chives, Sherry vinegar, Extra Virgin Olive Oil, Ginger, 1 kg. red tomatoes, 2 cloves of garlic, 2 slices of stale bread, vinegar, salt, Picual Extra Virgin Olive Oil, 500 ml. water, 225 gr. sugar, 90 ml. Philadelphia type cheese, 300 ml. Extra Virgin Olive Oil and freeze and turbine.

Preparation

For the cod salad: Crumble the cod and soak it in cold water until it is just salty (trying to change the water as few times as possible) add the chopped peppers, the chives and the grated tomato, season with Olive Oil Extra Virgin and Sherry vinegar.

For the salmorejo: Pass all the ingredients through the blender: tomatoes, garlic, bread, vinegar, salt and oil, until obtaining a consistent salmorejo.

To assemble the dish: In a deep plate we will put the salmorejo, in a circular mold we will put the cod salad and we will mount on top of the salmorejo, finish the plate with the oil sorbet to refresh as much as possible.