60 min
Type of dish: Salads, Fish
Temperature: Warm
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Cod loin 0.5 kg
Garlic, bulb 1.0 ud
Olive oil 0.2 l
Frozen spider crab 0.15 kg
Tomato 0.1 kg
Frozen mushrooms 0.1 kg
Prunes 0.05 kg
Olive oil 0.01 l
Guacamole 180.0 g
Garlic cream 0.2 l
Avocado 0.2 kg
Spring onions 1.0 ud
Tomato 0.1 kg
Table salt 1.0 g
Ground white pepper 0.5 g
Tabasco 0.1 ml

For the cod:

  • Gently fry the garlic slices in soft olive oil, once golden remove them and set aside.
  • When the oil is warm, add the slices of cod with the skin facing up and cook gently.
  • Once the cod is practically cooked allow to cool. Separate the cod from the oil.
  • Emulsify the cod juices with oil with a whisk or strainer.
  • Glaze the cod with a little soft oil.

For the crab salad:

  • Cut the onion into brunoise and simmer.
  • Dice the mushrooms and sautée in soft olive oil.
  • Blanch the tomato, peel and dice.
  • Crumbled spider crab (it can be substituted for crab, lobster, prawns, etc.).

For  the guacamole.     

For the sauces:

  • Make a muslin or garlic cream.  
  • The pil-pil to cook au gratin: add the yolks to the pil-pil and set aside in the fridge.
  • To decorate: prepare a raisin vinaigrette by crushing them with a little water and emulsifying with oil, passing through a fine sieve. 


  • Place a ring in the center of the plate, add two tablespoons of guacamole, on top 5 or 6 slices of cod, a little of the mixed and sauted salad and another 5 or 6 slices of cod (forming a flower), finish with two tablespoons of pil-pil with egg yolk and cook au gratin.
  • Once the cod is cooked au gratin, add the garlic cream and decorate with the raisin vinaigrette.
Nutritional information (1 portion)
Fiber 2.99 g
Saturates 16.74 g
Monounsaturated fatty acids 58.67 g
Polyunsaturated fatty acids 6.87 g
Cholesterol 98.69 mg
Calcium 97.77 mg
Iron 2.02 mg
Zinc 12.92 mg
Vitamin A 218.99 ug
Vitamin C 14.62 g
Folic acid 47.27 ug
Salt (Sodium) 294.02 mg
Sugars 7.71 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.