Oyster and cod salad with pilpil and orange juice - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Oyster and cod salad with pilpil and orange juice . Shellfish, Salads, Fish, Room temperature
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at sutondo.hostelerialeioa.net.
Ingredients
- Cod loin 0.5 kg
- Extra virgin olive oil 0.1 l
- Garlic, bulb 0.1 ud
- Oysters 5.0 ud
- Orange juice 0.2 kg
- Xantana rubber 2.0 g
- Salmon roe 5.0 g
- Herring roe 5.0 g
- Micromesclun, bag 1.0 g
- Vinaigrette for the bouquetiere of fresh vegetables 0.06 l
- Bouquetiere of fresh vegetables 1.0 ud
- Orange powder 0.006 kg
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