Orange and salt cod salad

Recipes / Fish

Salt cod and sweet oranges work perfectly together in this special occasion salad.

Recipe «Orange and salt cod salad» presented in category Recipes / Fish, to prepare this dish you will need no more 2:20 minutes. To make this dish at home by prescription from the author Gomer would need: 300g piece dried salt cod, 700g small kipfler potatoes, scrubbed, 12 Gordal olives , flesh cut away from stone in 'cheeks', 50g whole blanched almonds, roasted, 1/2 small Spanish onion, thinly sliced , 1 bulb baby fennel, halved, thinly shaved, 4 oranges, peeled, segmented, then segments halved, 1 head baby endive, roughly chopped , 1/2 cup torn flat-leaf parsley leaves, 150ml orange juice, 1 tbsp oloroso sherry, 1 tbsp sherry vinegar, 60ml extra virgin olive oil.

Ingredients:

  • 300g piece dried salt cod 
  • 700g small kipfler potatoes, scrubbed 
  • 12 Gordal olives , flesh cut away from stone in 'cheeks' 
  • 50g whole blanched almonds, roasted 
  • 1/2 small Spanish onion, thinly sliced 
  • 1 bulb baby fennel, halved, thinly shaved 
  • 4 oranges, peeled, segmented, then segments halved 
  • 1 head baby endive, roughly chopped 
  • 1/2 cup torn flat-leaf parsley leaves 
  • 150ml orange juice 
  • 1 tbsp oloroso sherry 
  • 1 tbsp sherry vinegar 
  • 60ml extra virgin olive oil 

Instructions

  1. Rinse cod under cold running water to remove salt, then place in an oiled, foil-lined roasting pan and cook under a preheated grill for 15 minutes on each side or until lightly browned. Transfer to a bowl, pour boiling water over to cover and soak for 2 hours. Drain, then remove skin and bones, and flake flesh finely.
  2. Meanwhile, cook potatoes in a saucepan of boiling water until tender. Drain, cool slightly, then peel and cut into 5mm-thick slices.
  3. For dressing, simmer orange juice in a small saucepan until reduced to about 2 tablespoons. Cool, then whisk in remaining ingredients and season with sea salt and freshly ground black pepper.
  4. Combine flaked cod, potatoes, olives, almonds, onion and shaved fennel in a large bowl with the dressing and toss well to combine. Add orange segments, endive and parsley, toss gently to combine and serve immediately.