Remojon Granadino / Granadian Cod And Orange Salad With Black Olives
Serves: 4
Mckayla Luettgen
1 January 1970
Based on User reviews:
57
Spice
51
Sweetness
45
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
450 g
Potatoes1
Salt1 medium
White Onion (finely chopped)2 small
Tomatoes (blanched and peeled)1 cup
Extra-Virgin Olive Oil2 tbsps
White Wine VinegarDirections:
1
Boil the potatoes with their skin on
2
Remove the potatoes from the heat after 15 to 20 minutes, or when ready (for this salad, the potatoes should be almost fully cooked through but still very slightly undercooked in the center)
3
Cool
4
Then, peel and cut into small dice
5
Lightly salt and sear the cod on all sides in a hot pan until you get a nice toasted brown crust on all sides, and it just cooks through (approximately 2 minutes on each side)
6
Then flake the cod and set aside
7
Peel the oranges, remove the segments (without the membranes), reserve 16 segments whole and roughly chop the rest into chunky pieces
8
Finely chop the onion
9
Remove the seeds from the tomatoes and chop them as finely as possible
10
In a bowl, combine the diced potatoes, flaked cod, chopped onion, chopped orange pieces and chopped tomatoes
11
Dress the ingredients right in the bowl, with the chopped olives, olive oil, white wine vinegar, Espelette pepper and 1 to 1 1/2 teaspoons salt, to taste
12
Fold together the ingredients to incorporate all the flavors well and chill for at least an hour
13
To serve, place individual cylinder molds in the center of each plate
14
Lightly pack the cod salad into molds
15
Place 4 reserved whole orange segments on top of each cod salad and tumble over about a dozen pomegranate seeds
16
Unmold the salads and serve chilled