Salad of sliced cod, with escalivada, “Persimon®” kaki base and Seville black olives
Desalted dried cod
2 bell peppers
2 Persimon® kakis
50 g Sevilla black olives
1 garlic clove
Salt and pepper
Freeze the desalted cod and then cut into very thin slices using a cold-cut slicer.
Marinade these in olive oil.
Roast the pepper, eggplant and onion in the oven at high heat, then peel and de-seed and dress with oil and garlic.
Wrap the cod slices around a ring mould and place the escalivada mix inside.
Decorate with chopped squares of “Persimon®” kakis and chopped black olives, to form a “culis” around the salad.