Salad of Codfish Flakes
400 g of sweet potato
400 g of pumpkin
2 cooked cobs
100 g of mayonnaise
Olive oil q.s.
Fresh herbs q.s.
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.
Tele culinary Partnership