Cod carpaccio, an ideal dish for Holy Week but also for the rest of the year. Without a doubt, it is a very easy and fast recipe to prepare, which can be served as an incoming or for a peck accompanied by toast. Likewise, you can serve the cod carpaccio with tomato, for example, or with orange. And, of course, you can also make a good vinaigrette to accompany this dish. One of the advantages that the carpaccio presents is that it can be prepared in advance, so that if you have guests you can have it ready the day before and reserve it in the refrigerator. If you like the idea, keep reading and discover in recipesgratis how to do carpaccio of homemade cod.
| 🚻 4 Diners | 🕘 15m | 🍵 Centralness | 🤯 Low Disturbance |
| Ingredients to make cod carpaccio: |
| 2 pieces of desalted cod 1 pot of olives 1 jet of olive oil 1 clove of garlic 1 handful of parsley |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make cod carpaccio:
1. We let the ingredients ready in advance. To do this, we wrap the desalted cod loins on film paper and leave them in the freezer for a while, enough time to harden but without becoming very frozen.
Trick: If the cod is salty, you have to drop it two or three days before, introducing the fish in water and changing the water about four times a day.
2. We take out the springs of the freezer cod and cut fillets as fine as possible. And if you already had the frozen fish before, to make the frozen cod carpaccio we recommend you let it leave a little to be able to better cut the fillets.
3. We chop garlic and parsley with a little olive oil. I crush it a little so that there is a finer and more homogeneous sauce, but this to the taste of each one.
4. We place the fish fillets covering the entire base of a plate or a source in order to start serving the cod carpaccio.
5. We season with the minced garlic and parsley and a good stream of olive oil. We accompany the dish with olives, which can be green or black. And ready to eat! As we have already advanced, the cod carpaccio recipe is very, very simple and quick to do. The only difficulty lies in making the cuts of the fish very fine and in detracting it if we have not been able to buy it. If we want, we can serve the cod carpaccio with tomato cutting some slices and placing them on top just before adding the dressing and the olives. The same for orange, for avocado, or the extra ingredient we want to add. And if what you want is to try a cod and salmon carpaccio, do not miss this other recipe. More recipes in my blog target = _blank re = NOFOLW class = outboundcocinando with Montse.
