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
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Cooking tools:
- Saucepan
- Skillet
- Whisk
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Microwave
- Plate
- Plastic wrap
- Thickener
- Citrus press
- Peeler
- Measuring spoon
- Mixing bowl
- Spoon
- Spatula
- Oven
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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Oyster and cod salad with pilpil and orange juice - Gastronomía Vasca: Escuela de Hostelería Leioa
sutondo.hostelerialeioa.net