Oyster and cod salad with pilpil and orange juice

For the cod:

• Confit the sliced garlic in extra virgin olive oil, once golden brown, remove them and set aside.
• Once the oil is warm, add the slices of cod with the skin facing up and let it cook gently.
• Once the cod is practically cooked, let everything temper, separate the cod from the oil, emulsify the pil-pil with a whisk or strainer, leave it thick.

For the orange pil-pil:

• Make the orange juice and set aside the peel.
• Thicken the juice using a thickener, for example Xantana, which does not alter the flavor and color of the juice.
• Mix the pil-pil with the orange sauce in equal parts and thicken (if necessary add more orange juice).

For the garnishing:

• Bouquetiere of fresh vegetables, only with green vegetables (arugula, watercress, basil and tarragon).
• Vinaigrette for the bouquetiere of fresh vegetables 
• Decorate with the orange powder, salmon eggs and herring.  

SET UP

• Open the oysters, take out the meat, put them on a plate covered with film and cook in the microwave for 20 seconds.
• Make 2 fillets from each oyster. 
• Slice the preserved cod. 
• Place some orange pil-pil on the plate, on top of it an oyster and cod.
• In a corner of the slice the green bouquetiere + the seasoned micromezclum. 
• Add sauce without covering it.
• Decorate with the salmon eggs, the herring and the orange powder.