Salt cod with citrus fruits, vegetables and salads

Lightly seared salt cod, citrus fruits, vegetables and small salads


  • SERVINGS FOR: 2 people


  • PER PORTION: 300 kcal


  • INGREDIENTS

    • 200 g Monti salted cod
    • 1 orange
    • 1 pink grapefruit
    • 1 white grapefruit
    • 1 lemon
    • Lime zest
    • 1 fennel
    • 2 radishes
    • 1 leaf of radicchio
    • 1 leaf of curly lettuce
    • 3 rocket leaves
    • Dried black olives
    • Extra virgin olive oil
    • Salt


  • PREPARATION

    • Peel the citrus fruits, removing all the pith. Stone the olives, dice the fennel and cut the radishes into wedges.
    • Pluck small tufts from the baby lettuces and set them aside.
    • Cut the salt cod into small pieces, allowing two per portion. Cook it in a frying pan with a little extra virgin olive oil, cover with a lid and leave to cook over a moderate heat for about 10 minutes, with the skin side facing upwards.
    • Once the salt cod is ready, plate up the dish by arranging the citrus fruits, vegetables, salad leaves and olives in a harmonious manner.

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