April 12, 2013

Cod tartare by Ferreira



20 g onions

50 g desalted, blanched cod

15 g sliced kalamata olives

15 mL olive oil

1/2 egg

15 mL 35% cream

Julienne potatoes (stringy fries)

Salt and pepper


(single portion of tapas)



Fry onions over low heat until they start to turn brown. Add the cod and olives, then mix well. Separately, mix together the cream and half an egg. Pour onto the cod and mix over medium heat, stirring continuously.




Add parsley. Adjust seasoning.