Flaked cod with tomato caviar
300 g (10 oz) desalted cod
100 g (3½ oz) pitted black olives
100 ml (37 US fl oz) Borges extra-virgin olive oil
50 g (2 oz) Borges peeled toasted pine nuts
A handful of rocket
1 red onion
Step by StepMicrowave the cod for 1 minute. Let it cool down and then flake with your hands onto a plate.
Crush the black olives with the extra-virgin olive oil and use the mixture to marinate the cod. Chop the tomatoes into quarters and deseed. Put the seeds by for later. Cut the tomato flesh into small cubes and sprinkle over the cod and rocket.
Scatter the pine nuts on top, together with a few finely sliced onion rings. Top off with the tomato seeds in the style of caviar.
Nutritional Tips- If you prefer, you can eat the flaked cod raw: simply marinate with the olive oil and crushed black olives and accompany with the tomato.
- The tomato seeds have an acidic touch and gelatinous texture that goes well with cod, but you can also add them to other dishes, provided you treat them as you would a luxury food like caviar!
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