1 1/2 kg of cod fillet, cleaned
Lemon juice from 1 lemon
Salt to taste
1/4 cup of olive oil
1/2 cup of white grape paste
1/4 cup of unsalted butter
3 green apples, core removed and seeds taken out, cut into cubes
3 cups of cooked sweet potato, peeled and cut into cubes
1 jar (250 g) of mayonnaise
1 cup (200 ml) of natural yogurt
3/4 cup of chopped nuts
Olive oil for brushing
1 cup of heavy cream
Small rind of onion, grated
Fresh curly lettuce leaves and caviar to taste for garnish
1 1/2 kg of cod fillet, cleaned
Lemon juice from 1 lemon
Salt to taste
1/4 cup of olive oil
1/2 cup of white grape paste
1/4 cup of unsalted butter
3 green apples, core removed and seeds taken out, cut into cubes
3 cups of cooked sweet potato, peeled and cut into cubes
1 jar (250 g) of mayonnaise
1 cup (200 ml) of natural yogurt
3/4 cup of chopped nuts
Olive oil for brushing
1 cup of heavy cream
Small rind of onion, grated
Fresh curly lettuce leaves and caviar to taste for garnish
In a bowl, season the fish with half the lemon juice, salt, and half the olive oil
Preheat oven to moderate heat (180°C) for 30 minutes or until the fish flakes apart when tested with a fork
Let it cool and flake
Soak raisins in unsalted butter for 10 minutes and strain
Drizzle some lemon juice over the green apples and reserve
In another bowl, mix sweet potato, raisins, apples, and fish
Season with salt and remaining olive oil
Add mayonnaise and yogurt
Heat some nuts in a pan until crispy and add to salad
Transfer to a deep 30 cm diameter dish, brushed with olive oil, and serve over a plate
In another bowl, mix heavy cream, grated onion, and remaining lemon juice
Pour into a confectionery container and garnish with lettuce and caviar
Refrigerate until serving.
