Difficulty: Media
Rin-ran jienense emulsionado al aceite de oliva virgen extra con bacalao
Recipe
Ingredients
300 gr. potatoes, 100 gr. red peppers, 20 gr. chorizo pepper pulp, 1 dl. Extra Virgin Olive Oil, salt, 40 gr. cod and 40 gr. of bread.
Preparation
Peel and wash the potatoes and cook in water with a little salt. Wash the peppers and paint them with Extra Virgin Olive Oil. Put them to roast at 180 degrees. Once roasted, peel and reserve them. In thermomix we mash the potato with the pepper and the pulp, at speed 9 for 4 minutes. Once crushed, we emulsify it in Virgin Olive Oil at speed 9, adding the liquid gold in a fine thread. We already have the Rin-Ran.
Crumble the cod with your hands into fine threads.
We cut the bread into small slices and toast it in the salamander, spread it with the Rin-Ran and put a bouquet of flaked cod. We present it with some leaves as an ornament and with a few drops of Olive Oil.
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