Recipes

Camino’s Ensalada Malagueña

Cod Recipe

Ingredients

Home cured saffron cod

  • 1 loin of cod (2.5kg)
  • 50gr caster sugar
  • 100gr Maldon salt
  • 1/2 gr Spanish saffron
  • 50ml Tio Pepe

Olive & Orange dressing 

  • 2 pitted gordal olives
  • Zest of 1 orange
  • 1/2 teaspoon of mustard
  • 15ml Balsamic white vinegar
  • 50ml Extra virgin olive oil (we use redondilla oil as it is very fragrant but any alberquina oil will be good too)
  • Salt & white pepper

Main Dish

  • 150gr cured cod
  • 100gr confited Ratte potato cut in 2×2 cm cubes (if not Jersey will be good too)
  • 50 gr roasted peppers cut in 2x2cm cubes (peeled, seedless and skinless)
  • 1 tomato cut in 2x2cm cubes (peeled, seedless and skinless)
  • 1 finely sliced spring onion
  • 1 shallot
  • 1 blood orange
  • Olive & orange zest dressing
  • Parsley leaves, finely chopped
  • Slow cooked egg (we cook for 45 minutes at 63C)

Method

Home cured saffron cod

  1. Mix the salt, sugar and saffron all together.
  2. Pour the Tio Pepe over the cod and give it a little massage so the cod becomes infused with the sherry.
  3. Lay the cod on a tray with the skin facing down and put it in the salt mixture and leave it to cure around 8 to 12 hours (overnight).
  4. After resting, wash off the salt and slice thinly to serve. (Put under very cold water if the cod gets an excessive salty taste).

Olive & Orange dressing

  1. Mix the mustard with the vinegar and the orange zest, then mix with the olive oil.
  2. To finish add the olives cut into small pieces and season with salt and pepper.

Main Dish

  1. Carefully mix the tomato with the pepper and the spring onion and lay on the bottom of the plate.
  2. Then mix the shallot and the finely chopped parsley with the olive and orange dressing and the potatoes.
  3. Once mixed properly add the thinly sliced cod and the blood oranges on the plate.
  4. Decorate with fresh herbs and the slow cooked egg.