Everyone
knows that in Portugal we are crazy about BACALHAU, cod fish. The main
difference to the UK is that we don’t use it fresh. We use the salted version
that needs to be unsalted by leaving the dried salted cod in cold water for a
certain time depending on the size of the cut.
And we cook
it 1001 ways, at least.
We can do
carpaccio with that, but I prefer the smoked version because I think the smoky
flavour adds something to any dish.
This
version is the one I make at home and is very, very easy.
Ingredients:
1 pack of
smoked cod fish
0/5 lemon
to squeeze
The best
olive oil to taste
Chopped
coriander to taste
1 Garlic
clove
Black pepper
to taste
Preparation:
Cut 1
garlic clove in half and rub it on the plate that you are going to display the
cod. This gives a bit of flavour but no too much.
Display
the cod without overlapping
Squeeze
the lemon.
Add olive
oil to taste.
Add fresh
black pepper and chopped coriander.
Let it marinate at least 20 minutes.
If you
want, you can add different colours of chopped peppers, to make it more cheerful,
but I prefer the simple version.
Can be
served as a starter, cape, or as a light meal.
Serve with
crunchy bread or toasted bread and a good Portuguese white wine if possible!