Carpaccio of diced salt cod

Diced salt cod, a salad of raw asparagus, lemon zest and wild fennel


  • SERVINGS FOR: 2 people


  • PER PORTION: 250 kcal


  • INGREDIENTS

    • 200 g Monti salted cod, already desalted
    • 6–8 large fresh green asparagus spears
    • 1 lemon
    • 1 bunch of wild fennel
    • 1 tablespoon of extra virgin olive oil
    • Black pepper
    • Salt, optional


  • PREPARATION

    • Cut the salt cod into even cubes. For a neater cut, you can leave the fillet in the freezer for about 10 minutes before preparing it.
    • Drizzle the cubes with a little extra virgin olive oil, grated lemon zest and a pinch of freshly ground black pepper, and leave them to absorb the flavours for a few minutes.
    • Trim the asparagus, removing the toughest part. Slice them thinly lengthways using a mandoline or a vegetable peeler, then season with salt, oil and pepper.
    • Place the salt cod in the centre of the plate, add the raw asparagus salad and finish with wild fennel and grated lemon zest.

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