Cod carpaccio

For the cod:

• Wrap the cod in cling film and keep it frozen.

For the peppers:

• Roast the red peppers, allow to cool, peel and cut into thin strips.

For the garlic salt:

• Chop the garlic into brunoise, fry in extra virgin olive oil until golden in colour and drain well.
• Set aside the oil.

For the Modena vinaigrette.

ASSEMBLY

• Remove the cod from the freezer 30 minutes before serving.
• Cut the cod in the cold meat cutter and place the fillets on the plate.
• Warm the cod in the wood-burner or in the mouth of the oven.
• Place onto the centre of the plate a small amount of peppers, seasoned with the Modena vinaigrette.
• Brush the cod with the extra virgin olive oil, add some drops of Modena vinaigrette and sprinkle over garlic salt and some ground black pepper.
• It may be served with chives and a lettuce salad on the side.