Codfish Carpaccio
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How about preparing a Codfish Carpaccio for lunch today? With the best protein, codfish, Ready to Cook. Bon Appétit!
Ingredients
500 g deep-frozen soaked codfish Riberalves
Olive oil
Vinegar
pepper
250 g of arugula
50 g thinly sliced Parmesan cheese
Olive oil
Vinegar
pepper
250 g of arugula
50 g thinly sliced Parmesan cheese
Preparation
How about preparing a Codfish Carpaccio for lunch today with Riberalves Codfish, Ready to Cook.
Take a codfish loin, as thick as possible, from the freezer. Let it defrost very slightly so that it can be cut more easily.
With a very sharp knife (or a ham cutter), cut the codfish into very thin slices. Arrange on a plate and drizzle with olive oil, vinegar and pepper, leaving it to macerate for at least 3 hours.
Serve on a bed of rocket and top with some parmesan cheese.