Bakaliáros xelouristós:
In this special recipe, the salt cod is not cooked, but eaten raw. For this reason, we choose a good quality salt cod fillet, lightly salted.
We debone and gather the salt cod
Cooking Time:
10′ preparation
3 hours waiting
Total: 3 hours and 10′
Ingredients
Servings: 2 (as an appetizer)
- 200 g good quality salted cod fillet
- 250 g cherry tomatoes, halved
- 1 dried onion, finely chopped
- 2 tbsp capers, rinsed and drained
- 120 ml olive oil
- a few caper leaves, rinsed and dried (optional, for serving)
- a few sun-dried tomatoes, finely chopped (optional, for serving)
Method
For the salted cod, we start by salting the cod.
Rinse it well under running water to remove excess salt and then leave it in a basin with plenty of cold water for 2-3 hours, (changing the water every 30 minutes).
Rinse it and dry it well on kitchen paper.
Pull the skin to remove it (that is, we salt it) and remove any bones. With our hands, we tear the flesh into small pieces.
In a bowl, add the cherry tomatoes and onion and mix.
Add the cod fillet, capers and olive oil and mix well. If desired, garnish with the caper leaves and sun-dried tomatoes.
Serve immediately with Love.
VEGETABLES, COD FISH FILLET, TOMATOES, SANTORINI GREEK TRADITIONAL DISHES
See the Recipe in Greek
Source: Γαστρονόμος
Discover the rich culinary heritage of Santorini by enjoying these traditional recipes at our restaurant
