Preparation

1. Confit the cod in olive oil at a low temperature for 40 min and leave to stand.
2. Once the salad mix is clean make a bouquet with it on the plate centre and place the cod already unskinned. Cover with the Tomato En Ort and place simply the grilled shitake mushrooms. Drizzle the plate with the hot sugar and soya sauce, and then season with a pitch of salt and extra virging olive oil.

Ingredients

• 125 g fresh salted cod
• 125 g Iberian Tomato En Ort
• 75 g salad mix
• 50 g shitake mushrooms
• 75 ml soya sauce
• 25 g sugar
• Extra virgin oil
• Salt

Recipe: Restaurante Casa Abilio, Callejón de Padilla (Álora,Málaga) Tlf: 952498391