If you enjoy discovering the unique flavours of Paradores cuisine and love experimenting in the kitchen, "Cooking with Paradores" is the place for you. In this space, our most talented chefs share their most emblematic creations so that you can prepare them at home and leave everyone speechless.
This week, Víctor Córdoba, chef at the Parador de El Saler, proposes a dish full of contrasts and tradition: cod confit salad, orange, black olives and red onion. A fresh, light and elegant combination that captures the essence of the Mediterranean in every mouthful.
Do you dare to prepare it?
When you do, compare it with the chef's version and show the result on your social networks using the hashtag #CocinaParadores.
We can't wait to see your interpretation of this delicious recipe!
Parador: El Saler
Chef: Víctor Córdoba
Ingredients for the cod confit (10 people)
| Products | Quantity |
|---|---|
| Cod | 1kg |
| AOVE | c/s |
| Garlic cloves | 4 uds |
Ingredients for the salad
| Products | Quantity |
|---|---|
| Cooked quail egg | 30 uds |
| Black olive | 100 gr |
| Orange | 1kg |
| Rúcula | 200gr |
| Bud | c/s |
| Maldon salt | c/s |
| Red onion | 300gr |
| AOVE | 50 ml |
| Apple cider vinegar | 1 dl |
Elaboration
1. Pack the cod with the olive oil and the garlic cloves.
2. Steam for 30 minutes at 85ºC.
3. Cool and crumble.
Presentation
1. Place the crumbled cod and the halved boiled quail eggs in a ring as a base.
2. Chop the black olives into slices, remove the orange segments and cut in half.
3. Place a bouquet of rocket and sprouts seasoned with a little Maldon salt.
4. When passing, add the vinaigrette and the finely chopped onion slices.
