Bacalau on Crisp Salad

Description
Lightly boiled salted cod on crisp salad. Served with garlic sauce, fried Scampi and herb vinaigrette

Ingredients

 * 400 gr watered-down salt fish
 * 200 g 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 vinegar
 * 1 dl virgin olive oil
 * 1 teaspoon maple syrup
 * salt and white pepper from a grinder.

Directions

 * 1) Put a generous amount of water in a pot.
 * 2) 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.
 * 3) Then take them out and chill immediately in ice-cold water, then they will come apart in flakes.
 * 4) Fry the langoustine tails in the olive oil in a frying pan, sprinkle with salt and pepper.
 * 5) Chill.
 * 6) Put two tablespoons of the garlic sauce in the middle of a plate and the finely sliced iceberg on top.
 * 7) Arrange the salted cod flakes around the salad.
 * 8) Arrange a few langoustine tails around the salted cod and place the tomato strips in between.
 * 9) Put the mixed herbs into the little "magic-wand food mixer," finely grind and mix the olive oil and maple syrup into it.
 * 10) Add salt and pepper to taste.
 * 11) With a spoon, put the vinaigrette tastefully over the langoustine tails, tomatoes and slightly into the iceberg.
 * 12) Serve as a starter on a plate or as part of a buffet on a bigger plate.