Cod marinated with truffle oil
Instructions
Spinate baccalà carefully leaving the entire piece and place it skin side and, using a thin, sharp knife, cut into large slices of thin (you must keep the knife almost horizontally as you do for the smoked salmon).
Arrange in a single layer on a plate and cover with Apple vinegar (don't use wine vinegar because too strong), letting them marinate for about half an hour.
After this time, drain the slices of cod, dry with kitchen paper and place them in corona, four or five for every dish.
Complete with boiled potato slices and dices of tomatoes peeled and Seedless to be placed at the Centre of the plate.
Season with salt and freshly ground white pepper and sprinkled with truffle oil.
Served with toasted bread and crostini.
Ingredients and dosing for 4 persons
- 500 g of cod soaked
- 2 boiled yellow potatoes
- 2 firm ripe tomatoes
- 1 glass of apple cider vinegar
- Truffled olive oil
- Salt
- White pepper