Salt cod tidbits with asparagus and spicy crumble
Ingredients for 4 people
200 g of dried salt cod, pre-soaked
2 spring onions
1 small carrot
1 stalk of celery
1 lemon leaf
For the asparagus:
12 fresh asparagus
For the spicy crumble:
3 slices of homemade bread
1 chili pepper
1 clove of garlic
1 tablespoonful of chopped coriander
Extra virgin olive oil
Remove the crust of the bread and cut it into small cubes. Blend the bread together with the chili pepper, the garlic, a pinch of salt and a drizzle of olive oil. Spread this crumble mixture on a baking sheet lined with waxed paper and toast it for a few minutes at 180 °C (355 °F) until it is golden brown. Once you have toasted the crumble, allow it to cool before adding the chopped coriander.
Remove the peel and bones from the salt cod, then cut it into four slices.
Prepare the stock, putting the vegetables into a low, wide pan. Add as much water as will be necessary to cover the pieces of salt cod completely. Add salt if necessary and bring the stock to the boil; cook for 10-15 minutes.
Once the vegetable stock is ready, lower the heat, put the slices of salt cod into the pan and cook them for 8 minutes.
Rinse the asparagus and remove the woody part of the stalks. Cook them in salted, boiling water for a couple of minutes, then drain them and place them in a bowl full of ice and water. Melt a knob of butter in a frying pan, add the blanched asparagus and salt if necessary and sauté them a little to give them added flavor.
Plate up by placing the asparagus at the bottom, then laying the pieces of salt cod on top. Sprinkle on a substantial amount of the spicy crumble and serve.