Cod esqueixada with Mini Kumato® tomato jelly and mango

This recipe for cod esqueixada with Mini Kumato® tomato jelly and mango is the perfect example to demonstrate that a spectacular combination of flavours and textures can be achieved without having to resort to complicated techniques that are often beyond our scope.

This dish can also be prepared in advance by making the different elements beforehand and plating just before serving. The cod must be salted, so the time needed for desalting must be taken into account.

Before starting the recipe, the cod must be desalted by placing it in a container filled with cold water, skin-side up, leaving it for 12 hours, changing the water 3 or 4 times. Once the cod is desalted, remove the skin, debone and cut into cubes.

Bring the lemon juice and sugar to boil for 1 minute. Remove from heat and when cool, add the oil. Mix well and set aside. Peel the mango, remove the stone, dice, and set aside. Wash and dice the peppers and onion. Blanch in boiling water for ten seconds, allow to cool, drain and set aside.

Wash the Mini Kumato® tomatoes, cut them in half and blend them with a pinch of sugar and a pinch of salt, then strain them through a sieve. Heat some of the tomato water and add the drained gelatine (previously hydrated in cold water), mix with the rest of the water, and set aside in the fridge.

In a bowl, mix the cod with the vegetables and dress with the lemon vinaigrette.

Place 2 tablespoons of Mini Kumato® tomato jelly in a glass and top with the cod and vegetable mince. Place the chopped mango on top.