Andalusian cod salad, with orange and black olives
This delicious, fresh and healthy dish works really well as a starter or a light lunch on a sunny day.
- 1 60g bacalao/salt cod fillet (soaked to remove the salt)
- 1 clove of garlic crushed
- 1 dried bay leaf
- 200ml of olive oil
- 1 large eating orange
- Fresh endive
- 20gr black olives cut in rounds
- 15ml of virgin olive oil
- 1 pinch of Maldon salt
Add the olive oil, crushed garlic and bay leaf to a saucepan and heat gently over a low heat
When the oil reaches 49 degrees add the salt cod and ensure it is completely covered. Confit the fish maintaining this low temperature until the fish is soft and flaking easily.
While the fish cooks peel the orange with a knife, removing the skin and white pith and cut into very thin slices and arrange on the base of the plate like a carpaccio.
Flake the cod on top of the orange carpaccio, scatter the black olive slices and the endive leaves. Use only the most tender leaves and wash them well. Season with the Maldon salt and drizzle with olive oil to complete the dish.
No vinaigrette is required, as the acidity of the orange will combine perfectly with the olive oil to act as a dressing.
Javier Rebollo is the Head Chef at La Reserva Club Sotogrande, overseeing the team at the clubhouse and beach restaurants. He joined the team in 2019 after travelling extensively around China and Asia as Executive Chef in many top hotels. He has a passion for preparing healthy dishes, inspired and led by the best seasonal produce and has been delighting diners with delicious dishes at The Beach and the Clubhouse for the last year.
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While the restaurants are closed to control the spread of COVID-19, Javier will be sharing recipes and cooking tips for all the family so make sure you check back for more.