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TOMATO TARTAR COD WITH A LOW TEMPERATURE AND INGREDIENTS
COCKLES
-
tomato - caper
- fresh onion
- anchovies
- egg
- cod
-
oil - laurel
- cockles
- tabasco
- brandy
- Perris
-
DEVELOPMENT
finely chopped tartare ingredients (onion, tomato, capers, anchovies, boiled egg) to all we add a few drops of tabasco, a dash of brandy, and a few drops of sauce Perris, bake everything and put it in a mold, it will
Cod with plenty of oil to confit for 10 mm. 80, when this we get some layers and reserve
With the open clams and reserve. We
MOUNT
cod tartare and above the open and shelled cockles on the side (you can decorate with a little over cod escarole