Grilled Salt Cod à Lagareiro

Method

Cook the potatoes in salted water until tender, then drain and let them cool to room temperature.
Place the salt cod on a cloth or kitchen paper to dry thoroughly.
Thinly slice the garlic and shallots. Sauté the garlic in a saucepan with a little olive oil. When the garlic is soft, add the shallots. Let them cook together until fragrant.
Add the remaining olive oil and bay leaves. Heat to about 100°C (the oil should start to simmer). Remove from heat and let the oil mixture sit for 10 minutes.
Brush the salt cod with a little oil, then grill it with the skin side down. Cover the grill to ensure the fish cooks through while grilling. The fish is done when it flakes easily—test by gently pressing on it.
Pour some of the garlic oil over the fish before serving.
Gently press the potatoes against the cutting board to flatten them slightly on two sides. Fry the potatoes until golden brown on both sides. Add garlic oil, chili, olives, pickled paprika strips, and spinach. Season with salt and pepper.
Place the potato mixture at the bottom of the plate, then add the grilled salt cod on top. Drizzle with some of the garlic oil and a few drops of lemon juice before serving.

Chef's tip:Salt cod can also be cooked in the oven. Place the fish on a baking sheet and pour over about half of the oil mixture. Bake in a preheated oven at 220°C for 15-20 minutes. Baste occasionally with additional olive oil to keep it moist and to enhance the color.

Grilled Salt Cod à Lagareiro

Ingredients

Side Dishes

Method

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