RECIPES SKANDIA SMOKED

Smoked cod carpaccio on tomato jam, beet mayonnaise, seaweed emulsion and Skandia mustard and dill sauce.

PREPARATION TIME

60 min

DIFFICULTY

DIFFICULT

INGREDIENTS

1 blister pack of Skandia smoked codfish
40 g tomato jam (50 g skinned and seedless tomato and 40 g sugar)
50 g mayonnaise
25 g cooked beets
50 g liquid cream
1 sheet of gelatin
10 g spirulina powder
20 g sea lettuce seaweed
salt and pepper
micromézclum (sprouts of different vegetables)
Skandia mustard and dill sauce to taste
salt crystals

PREPARATION

Remove the smoked cod blister pack from the refrigerator and allow to stand at room temperature for 30 minutes before opening.

For the tomato jam

Fry the tomato cubes without skin and seeds. Once they begin to release their moisture, add the sugar. Cook until it reaches the point of jam and reserve.

For the beet mayonnaise

Blend the beets together with the mayonnaise until a smooth and fine texture is reached. Season to taste with salt and pepper.

For the seaweed emulsion

Desalt the sea lettuce and drain it. Place the spirulina in a ladle with the cream and cook for 7 minutes. Before the end of cooking, add the previously rehydrated gelatin sheet. Season with salt and pepper, grind and strain. Allow to cool and emulsify with the blender.

ASSEMBLY

Spread the tomato jam on the plate drawing a rectangle. Arrange the slices of smoked cod on top, covering the marmalade. Place alternating dots of beet mayonnaise and seaweed emulsion in an attractive way, and add sprouts on top with the help of tongs.

Add a few salt crystals to add salt to taste. We sauce around the whole with the Skandia mustard and dill sauce.