Recipe for 1 ration
- Balsamic vinegar
- Raspberry sweet
- Desalted cod
Confit the cod slowly to about 80º in virgin olive oil for 10 min and reserve.
We poach the onion with butter, soy and honey and reserve.
Prepare a vinaigrette with anchovies and walnuts, both very chopped and mix with soy, honey and modena to bind a dense color and texture.
We put the onion base, add the cod, cover with more onion and sprinkle the vinaigrette on top. Finally, we garnish with raspberry candy.