Salad of sliced cod, with escalivada, “Persimon®” kaki base and Seville black olives


  • Desalted dried cod
  • 2 bell peppers
  • 1 eggplant
  • 1 onion
  • 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.