Gourmet recipes

Carpaccio of smoked cod carpaccio with Forvm Cabernet 

Type of plateFish
Time15′
Portions4
Type of vinegarForvm Cabernet
DifficultyEasy

Ingredients
80 gr of smoked oak cod loin
1 grated natural tomato
Kalamata olives
Capers
Olive oil
Forvm Cabernet Sauvignon vinegar reduction

ELABORATION

  • Put the grated tomato as a base. 
  • Place the cod on top 
  • Dress over the rest of the ingredients. 
  • Previously emulsify the oil with the Forvm Cabernet Sauvignon vinegar. 
  • Paint and decorate with the Forvm Cabernet Sauvignon vinegar reduction. 

Gracias a Mònica y Àlex de La Cuina de la Marga por la receta!