Bacalau on Crisp Salad

Description
Lightly boiled salted cod (bacalau) on crisp salad



Served with garlic sauce, fried Scampi and herb vinaigrette

Ingredients

 * 400 gr watered-down salt fish
 * 200 gr langoustine tails, shelled and cleaned
 * ½ head of iceberg, cleaned and thinly sliced
 * 4 tomatoes, cored and cut into strips
 * Virgin olive oil for frying
 * salt and white pepper from a grinder
 * garlic sauce

Vinegar with herbs

 * 1 bunch of mixed herbs e.g. basil, parsley, dill, chives etc.
 * 2 tablespoons sherry-vinaigrette
 * 1 dl virgin olive-oil
 * 1 teaspoon maple syrup
 * salt and white pepper from a grinder.

Directions
Put a generous amount of water in a pot. When the water boils put the pieces of salted cod in and boil for approximately 4–6 minutes depending on the thickness and size of the pieces. Then take them out and chill immediately in ice-cold water, then they will come apart in flakes. Fry the langoustine tails in the olive oil in a frying pan, sprinkle with salt and pepper. Chill. Put two tablespoons of the garlic sauce in the middle of a plate and the finely sliced iceberg on top. Arrange the salted cod flakes around the salad. Arrange a few langoustine tails around the salted cod and place the tomato strips in between. Put the mixed herbs into the little "magic-wand food mixer," finely grind and mix the olive oil and maple syrup into it. Add salt and pepper to taste. With a spoon, put the vinaigrette tastefully over the langoustine tails, tomatoes and slightly into the iceberg. Serve as a starter on a plate or as part of a buffet on a bigger plate.