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.