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Tomato salad with confit of cod and vegetables

Tomato salad with confit of cod and vegetables

Appetizers

A warm salad of roasted tomatoes, confit of cod in oil, and roasted peppers, in the Basque style, for a sophisticated and flavorful seasonal dish.

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Recipe from Xabier Cañas, Theklan (Wikibooks), adapted by Recette de cuisine · · updated on

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This warm Basque salad combines confit of cod, roasted tomatoes, and roasted peppers. The confit juice is used as a final seasoning.

Ingredients and directions

  • Prep time20 min
  • Cook time35 min
  • Resting20 min
  • Total1 hr 15 min
  • DifficultyMedium
  • Cooking methodfour and pan
  • Gluten-free

Ingredients

4 people
  • $0.34
  • $2.32
  • $0.36
  • $0.04

Directions

  1. First, prepare the peppers: place them whole on a baking sheet, without any added ingredients, and bake them at 210 °C (410 °F) for 20-25 minutes, with top and bottom heat, checking frequently to ensure they are properly roasted before removing them from the oven. Let them cool slightly.
  2. Heat a pan with a drizzle of olive oil. Before the oil gets too hot, add the pieces of cod and let them cook gently over very low heat, about 15 minutes.
  3. While you’re doing that, peel the peppers, remove the seeds, and arrange them on a plate. ≈ 8 min
  4. In a pan, sauté the green vegetables for 3 to 4 minutes.
  5. Next, assemble the dish: remove the tomato core and cut the tomato into pieces. ≈ 8 min
  6. Place the tomato on a plate and sprinkle with salt. Then, arrange the cooked cod on top, followed by the fried vegetables and the strips of roasted pepper. ≈ 3 min
  7. Finally, apply the confiscated pan oil paint to the entire surface.
  8. The warm salad is ready to be enjoyed. ≈ 3 min

Equipment

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Before you start

Ingredients

  • 300 g of desalinated cod
  • 1 tomato of the “Raf” variety
  • 12 fresh green vegetables (tender asparagus or garlic)
  • 3 red peppers
  • olive oil
  • salt

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