400 g of cod loin
1/4 cup of olive oil (60 ml)
1 large onion (150 g), cut into slices
1 can of cooked caviar (275 g), drained
1 pinch of salt
2 tablespoons of vinegar
4 well-cooked eggs
400 g of cod loin
1/4 cup of olive oil (60 ml)
1 large onion (150 g), cut into slices
1 can of cooked caviar (275 g), drained
1 pinch of salt
2 tablespoons of vinegar
4 well-cooked eggs
In a large bowl or container, place the cod, cover with cold water, wrap with plastic film and refrigerate for 48 hours, changing the water at least four times to desalinate
Lave the cod in running water and drain it
Remove the skin and bones and cut into flakes. Reserve
In a large pot, heat 2 liters of water over medium heat
Add the cod and cook for about 5 minutes without letting it boil
Drain and reserve
In a medium pot, heat the olive oil over high heat
Add the onion and sauté, stirring occasionally, until soft (about 5 minutes)
Add the reserved cod and remaining ingredients, except eggs, stir and cook until soft (about 5 minutes)
Transfer to a serving dish
Peel the eggs, cut into slices and distribute over the cod
Serve immediately
553 calories per serving
