King crab and cod salad

For the cod:

• Vacuum pack the desalted cod and place the bag in water at 80 ºC for 4 minutes and cool.
• Open the bag carefully to recover the juices, set them aside, and remove the cod slices.

For the crab:

• If the crab is dead, boil it in abundant salted water for about 15 minutes per kg of weight and then cool with cold water and ice.
• If it is alive, it can be cooked from warm water, or kill it first by putting vinegar in the mouth.
• It is usually convenient in any case to cover the holes, which may be due to the lack of legs, with breadcrumbs.
• Once cooled, open it by separating the meat from the bones, trying to remove the meat from the legs in one piece.

For the piquillo pepper:

• Preserve the piquillo pepper, let cool and cut so they have the same shape, set aside.
• For the seasoning of the salad:
• The piquillo and parsley cut into brunoise.
• Chives cut into rings.
• Scalded diced carrot.

For the sauce:

• Make a vinaigrette with the cod water, extra virgin olive oil and apple vinegar (6 portions of oil per 1 of vinegar).

SET UP

• Fill the pepper with the seasoned crab. Place it in the centre of the plate.
• Place the cod slices around the pepper.
• place the big piece of crab on top.
• Sprinkle with pepper, carrot, parsley and chives.
• Dress the cod.