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Cod, olive and orange salad

By Nick Nutter | 9 Jul 2019

Ingredients (Serves 4)

1 large, juicy navel orange, peeled
7 1/2 oz (210 g) cod fillet, about 1 inch (3 cm) thick
1 1/2 cups (350 ml) extra virgin olive oil, plus more if needed
2 cloves garlic, finely chopped
2 heaped tablespoons toasted almonds, roughly chopped
1 hardboiled egg, finely chopped
1 red onion, thinly sliced into half rings
8 pitted black olives, cut into rings
salt and white pepper
3 teaspoons PX reduction, or simply use Pedro Ximénez sherry
snipped chives to garnish (optional)

Method

1. Divide the orange into segments and remove all seeds, inner skin, and pith.
2. In a small saucepan, submerge the cod in the olive oil. Place over low heat and slowly cook the cod, keeping the temperature as close to 212°F (100°) as possible (use a kitchen thermometer if you have one). It takes about 50 minutes.
3. Turn the fillets over halfway through.
4. Once cooked, skim off the white layer that has formed on the surface of the oil (in fact, the fish gelatin), then
5. Remove the fillets with a slotted spoon. Allow to cool and drain on kitchen paper
6. Mix the garlic, almonds, and hardboiled egg.
7. To serve, arrange the orange pieces on a platter, followed by chunks of the cod, onion, olives, and almond-egg mixture. Season with salt and pepper.
8. Mix the PX sherry with 4 tablespoons of olive oil and drizzle over, add chives and serve.

Caliphate dishes

Córdoba, the city where Al-Andalus blossomed in the 8th century, offers the greatest range of ‘caliphate’ dishes. This classic appetizer (or lunch main course) is refreshing, textural and perfect during the winter orange season. Bodegas Mezquita’s twist comes from the intense Pedro Ximénez dessert wine dressing, as well as slow cooking the cod to make a velvety confit.. If you lack time, just poach the cod in lightly salted water or milk, gently simmering for 5 to 7 minutes depending on thickness.

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