Cod carpaccio with “tomato de colgar”
Name of the dish
Cod carpaccio with “tomato de colgar”, black olives tapenade, piparra, pine nuts and arugula
Ingredients
Olive oil, pine nuts, tomato, arugula, tapenade, chilli pepper and cod carpaccio.
How to prepare
- We open the carpaccio envelope and cover the cod slices with absorbent kitchen paper.
- Then we spread it on a banana plate.
- Grate the tomatoes and cut the chilli peppers into thin slices.
- Once the dish is ready, we dress it with the tomato, pine nuts, arugula, tapenade and the chili pepper slices.
Recipe prepared by the Voramar Restaurant team at Portbou
