Bacalao y Patatas con Naranja (Imprimir)
Elegante ensalada mediterránea que combina bacalao en copos, patatas y una refrescante vinagreta de naranja para días cálidos.
# Ingredientes:
→ Fish & Vegetables
01 -
400 g fresh cod fillets or desalted salt cod
02 -
500 g small waxy potatoes, scrubbed and halved
03 -
1 small red onion, thinly sliced
04 -
1 small fennel bulb, thinly shaved (optional)
05 -
2 tbsp chopped parsley
06 -
1 tbsp chopped chives
→ Orange Vinaigrette
07 -
¼ cup fresh orange juice
08 -
2 tsp Dijon mustard
09 -
1 tsp white wine vinegar
10 -
⅓ cup extra virgin olive oil
11 -
Salt and freshly ground black pepper, to taste
# Instrucciones:
01 -
Boil the potatoes in salted water for 10–12 minutes, until tender. Drain and let cool slightly.
02 -
Poach the cod in barely simmering water for 6–8 minutes, until it flakes easily. Remove, let cool, and break into large flakes.
03 -
In a small bowl, whisk together orange juice, mustard, vinegar, olive oil, salt, and pepper to make the vinaigrette.
04 -
In a large bowl, combine warm potatoes, flaked cod, red onion, and fennel (if using). Drizzle with the vinaigrette and toss gently to coat.
05 -
Sprinkle with chopped parsley and chives. Serve warm, at room temperature, or chilled.
# Notas:
01 -
Add orange segments or olives for a twist.
02 -
If using salt cod, soak and desalinate it for 48 hours prior to cooking.
03 -
Great as a light lunch or elegant starter.