Super cod slices
Name of the dish
Super cod slices, ajoblanco, figs and river trout caviar
How to prepare
- We cook a cod nose at low temperature and we laminate it.
- We make a traditional ajoblanco.
- We plate all the ingredients with a fresh fig chopped to knife and the roe of tobiko.
- We finish bathing with the ajoblanco.
Recipe prepared by the Voramar Restaurant team at Portbou
