Celia Jiménez is a lady from Cordoba, a chef and the proud holder of a Michelin star. In the world of haute cuisine, where it is usually easier to come across men’s names, Celia stands out for her talent and charm. Celia present: “cod and orange salad”.

Ingredients:

300gr upper back of cod
1 tender spring onion
1 orange
1 pink grapefruit
50gr sweet black olives
200gr Black Olive oil
200gr orange juice
Mild olive oil
Granulated salt
Tender sprouts

Preparation:

Place the cod in a metal baking dish and cover with the mild olive oil. Set the oven for 170 ºC for approximately 12 minutes. Take out the cod from the oven and remove the flesh, save the oil from the baking dish for later use.

Peal the orange and the grapefruit and remove the segments and cut into halves.

For the orange emulsion mix the orange juice with the black olive oil and thicken with Xanthan gum, set aside in the refrigerator for further use . Peel the spring onion and cut into arcs.

Mix the black olives with the olive oil

The Chef’s Secret:

On a flat dinner plate place a drop of the orange emulsion, arrange the cod flesh, the grapefruit, orange and spring onion arcs. Finish with the black olive oil, tender sprouts and granulated salt.