THENGREDIENTS X 4:
2 not too big cedars
500 g cod, already soaked
6 anchovies in oil
2 spring onions
1 tablespoon of desalted capers
2 tablespoons of black or Taggiasca olives
parsley and mint leaves
extra virgin olive oil salt, pepper
Cod and cedar salad (photo by Federico Miletto, lifestyle Sergio Colantuoni, food stylist Gino Fantini).
Method
Boil the cod in plenty of boiling water for 8/10 minutes, then let it drain and cool in a steel colander. So remove the skin, remove the thorns and cut the fish into irregular pieces. Transfer to a bowl and season with 4 tablespoons of oil, chopped parsley, a little salt.
With the help of a potato peeler peel the cedarskeeping however also a part of the zest, slice them into very fine rounds or into chunks and collect them in a salad bowl.
Peel the spring onionsslice them finely and add them to the citron. Add the anchovies chopped, the olives, the capers, chopped mint leaves and the cod. Mix gently and serve.
PS: this fish salad is a nobly protein dish, more than digestible and balanced, for the whole year and compatible with a “sports” diet. You can add garlic, thyme and chilli pepper to taste. And some green leaves too. There are also those who use ready-made cod carpaccio.
The decorative idea
Essential shapes, precious natural fibers, non-aggressive colors and a predilection for shades of blue and wave motifs. A set up of studied simplicity which satisfies the desire to feel online, already on vacation, in a Mediterranean destination.
ON THE TABLE: SOCIETY LIMONTA tablecloth, plates and cup, OROCRUDO hand-embroidered placemat, CROFF fork.
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