Author: David Vernet
Restaurant: Vell Papiol
Location: Calafell
Ingredients for 4 people
- 200 g of desalted shredded cod
- 3 large Monalisa potatoes
- Olive oil seasoning with thyme(Torclum)
- 1 spring onion
- ½ yellow bell pepper
- ½ red bell pepper
- ½ green bell pepper
- ½ zucchini
- 1 cooked beetroot
- Salad greens or curly endive
- Chopped chives
- Salt, pepper and sweet paprika
- Extra virgin olive oil (Torclum)
- White wine vinegar
Recipe
Boil the potatoes in salted water without peeling them. Once they’re cooked and have cooled down, peel them and cut them into cubes. Place them in a bowl with the shredded cod and add Torclum olive oil seasoning with thyme, a bit more olive oil if needed, some salt, and a pinch of sweet paprika. Mix everything well so it’s nicely marinated.
Slice the peppers, zucchini and spring onion into very thin strips. Put them in a bowl with ice water for a few minutes to make the vegetables extra crunchy. Drain them and set aside.
To make the beetroot vinaigrette, blend the cooked beetroot with Torclum extra virgin olive oil, a bit of salt, pepper, and a splash of white wine vinegar. The result should be smooth and light in texture.
Assembly
Prepare some individual glasses or small bowls. Start by layering the marinated potato and cod. Then add the vegetable crudités, some salad greens or curly endive, and a sprinkle of chopped chives on top.
To finish, drizzle with a bit of beetroot vinaigrette and a splash of Torclum olive oil seasoning with thyme. Give it a fresh and aromatic final touch.
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