'1 1/2 kg of cod fillets'
salt to taste
'Juice of 1 lime'
'2 cucumber slices, cut into cubes'
'Black peppercorns to taste'
'2 tablespoons of chopped fresh parsley and chives, mixed together'
'1 tablespoon of white vinegar'
'2-3 tablespoons of hot water'
'2 tablespoons of mayonnaise'
'8 lettuce leaves'
'16 anchovy fillets'
'1 1/2 kg of cod fillets'
salt to taste
'Juice of 1 lime'
'2 cucumber slices, cut into cubes'
'Black peppercorns to taste'
'2 tablespoons of chopped fresh parsley and chives, mixed together'
'1 tablespoon of white vinegar'
'2-3 tablespoons of hot water'
'2 tablespoons of mayonnaise'
'8 lettuce leaves'
'16 anchovy fillets'
Lake and pat the cod fillets dry with paper towels
Place them in a well-greased refractory dish
Sprinkle with salt and lime juice
Cover with aluminum foil
Bake at moderate temperature (170°C) for about 30 minutes, depending on the thickness of the fillets
Drain and let cool
Sprinkle the cucumber slices with salt
Let them sit in a cool place for 30 minutes
Afterwards, rinse with cold water, drain well, and season with black pepper, herbs, and white vinegar
Add enough hot water to the mayonnaise to give it a creamy consistency
Place a lettuce leaf on each plate or shell, then put a spoonful of seasoned cucumber slices in each portion
When the fish is cool, remove all bones and use two forks to shred the flesh into pieces
Place it over the lettuce with cucumber and cover with mayonnaise
Drain the anchovy fillets and garnish each portion by forming an 'X' shape
The fish can also be served in a large serving dish, if you prefer
Serve 8 portions.
