Poached salt cod with radicchio and olives

LET’S GET COOKING

Method

1. 1

   Use salt cod that is already desalted and ready to cook. Remove any visible bones.

2. 2

   Bring a saucepan of water with half the lemon to a gentle boil. Add the cod and cook for about 15 minutes, depending on its thickness: the flesh should be opaque and flake easily, or reach 63 °C at the centre.

3. 3

   Wash and dry the radicchio and salad leaves. Arrange on a plate and dress with oil, chopped parsley and garlic, and the juice of the remaining half lemon.

4. 4

   Carefully drain the fish and place it on the salad. Add the olives and taste before adding any salt.