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Easy
Published 2012
When I first had a fish salad, it was turbot à la monégasque, and the firm flakes of turbot were simply dressed with shallots, capers and parsley, oil and vinegar. It was delicious and is equally good made with salt cod, a recipe from Bédarieux in the valley of the Orb in the Hérault.
Cook the salt cod lightly, according to the method. Mix the onions, chives, parsley and nutmeg together in a bowl. Whisk the oil and vinegar in a separate bowl, then combine with the herbs. Season with plenty of pepper. Flake the cod and mix with the onion, capers and herb dressing. You can do this with your hands. Taste for seasoning and serve chilled or at a