langoustine and cod salad

For this dish, the following elaborations are needed:

• Wash, clean, and cut the tomato into slices of 1/2 cm.
• Cook the potato without peeling, then peel and cut into slices.
• Peel and cut the avocado in half, season with lemon juice, salt and white pepper.
• Chop the chives into thin rings.
• Drain the black olives.
• Cook the cod at 70ºC for about 5 minutes, vacuum packed with a little oil, remove the flakes, place them on a tray and pour over olive oil so they do not dry out.
• Cook or stir fry the prawns for a few seconds and let cool.

PLATING UP

• First Place the mezclum salad on the plate.
• Then add the tomato and avocado in the center.
• The cod flakes on top.
• And add the prawns and olives.
• Finally decorate with the sprinkled chives.
• Possible dressings for this salad.