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Salad of Codfish Flakes

4

Ingredients

400 g of RIBERALVES cod steak
400 g of sweet potato
400 g of pumpkin
2 cooked cobs
100 g of mayonnaise
1 file
Olive oil q.s.
Fresh herbs q.s.

Preparation

Defrost the RIBERALVES codfish. Bring a pan of water to the boil and when boiling, place the RIBERALVES codfish.

When the water returns to the boil, turn off the heat and keep the RIBERALVES codfish in the pan for 9 minutes. Drain and set aside.

Peel, wash and cut the sweet potato. Bring a pan of water to the boil, add the sweet potato, and cook. Set aside the water.

Use the water from the sweet potato to pre-cook the pumpkin for 3 minutes. Remove the pumpkin and set aside.

Slice the corn 3cm thick and grill together with the pumpkin, brush everything with olive oil.

Shred the RIBERALVES codfish rejecting the bones and skins. In a bowl, mix the flaked RIBERALVES codfish with the sweet potato, mayonnaise, lime, and fresh herbs. Serve the previous preparation with the grilled pumpkin and corn.

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READY TO TASTE GOOD!

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