Recipe
Cod Naturae with ham and caramelised onion
An exotic fusion pintxo that won't leave you indifferent.
Method
- Separate the slices of Cod Naturae.
- Chop the red onion and chives and fry them with a little sugar and a few drops of Modena vinegar until caramelised.
- Cut the plantain into 3 mm slices and fry them in a little oil until crispy.
- Assemble the pintxo: plantain as the base, a bed of caramelised onion on top and finally a slice of Cod Naturae with ham shavings and fresh mint.
The e-smok tip
Take the product out of the fridge a few minutes before using it: at room temperature cured fish releases its full aroma and its texture becomes more melting. And don't overcook it: add it at the end, off the heat, so it stays juicy.
