4 slices of salt cod.
300 gm. Smoked salmon.
4 garlic cloves.
¼ liters of olive oil.
Desalamos cod and mechamos with salmon.
In a clay pot doramos the garlic cloves and set aside.
Freímos cod 3 minutes on each side, first with the skin side up.
Remove the pot from heat and remove the oil leaving him only cod.
We hope that the oil is going temple and throwing oil to the pot off the fire. At the same time we move the container to the sauce to bind pil-pil.
If the oil is very cold put the pan on fire.
Once linked sauce, I put 4 teaspoons tomato sauce on each slice, 1 clove garlic and chopped parsley.