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This is definitely one of the most original dishes from our last cooking session. From the sound of it they absolutely don’t mix, but in reality, the combination of these ingredients makes for an incredible dish. The base of this dish is a traditional Spanish salmorejo, which has been made with gluten-free bread in order to reduce the number of simple carbohydrates. The other star of this dish has to be the cod carpaccio. Carpaccio, traditionally, is a plate of very fine cut meat that is eaten raw, and simply marinated. In this case, the carpaccio is a fish: thin slices of cod.
The exoticness of this dish comes from its toppings. The kiwi makes it refreshing and a bit sour all at once, and the red cabbage gives it a crisp and colorful touch. With the addition of pistachios or roasted pine nuts, you will give it an extra dose of nutrition. For the fish, you can choose a smoked cod, or a fresh cod cut into very thin slices. If you want to give it a little flavor, you can marinate the cod with lemon, or with a mixture of garlic, oil, and onion.
Cod Carpaccio with Kiwi & Salmorejo
- 100 gr smoked cod
- 2 kiwis
- 1 tbsp toasted pistachios
- 2 tbsp olive oil
- 1 red cabbage
For the Salmorejo
- 1 kg ripe tomatoes
- 150 gr gluten-free sandwich bread
- 1 garlic clove
- 100 gr olive oil
- 1 tbsp salt
Elaboración paso a paso
Blend the natural tomato with the bread.
Then, blend in the peeled garlic and salt. Gradually stir in the olive oil until it’s blended completely.
Toast the pistachios or pine nuts in the pan for 2 minutes.
Slice up the kiwi and chop the cabbage into thin strips.
Build your bowl
Use the Salmorejo as the base. Carefully place the codfish on top in a way so that it doesn’t sink.
Place the cabbage, pine nuts/pistachios and kiwi around the cod to your likening.
Serve and enjoy!
Notas de la Receta
If you don’t have a gluten-free sandwich bread recipe at home you can use this one. The bread is flavorful and fluffy.
If you enjoyed this Carpaccio Recipe then take a look at these other similar recipes:
Monkfish in a green chili sauce
Tuna and Quinoa Poke bowl with Sriracha and Peanut Sauce