Salad with Norwegian Clipfish and Roasted Peppers

Name: Salad with Norwegian Clipfish and Roasted Peppers
Cook time: 45 min
Yield: 10
Ingredients: 1.2 kg Norwegian clipfish, watered out and cleaned; 3 cloves garlic; 50 ml olive oil, extra virgin; peppercorn, black; 200 g bell peppers, red; 150 g onion, yellow; 100 ml olive oil, extra virgin; 30 ml red wine vinegar; 1 tbsp mint, fresh; flower of salt; peppercorn, black

Cooking time40-50 min

Difficulty levelMedium

Rating2/5

Servings

Ingredients

Preparation

Preheat the grill.
Finely chop garlic.
Place clipfish in a grill pan, add garlic, olive oil and peppercorns. Grill with low heat until the fish is flakey.

Marinade

Cut red pepper in thin slices.
Finely cut onions.
Marinate the red pepper and onions in olive oil and vinegar for 30 minutes on low heat.
Cut mint julienne.
When the fish is done, remove skin and bones. Finely flake the fish.
Place the fish in a dish. Add the marinade of red peppers and onions.
Sprinkle with flower of salt and peppercorns.

Add mint on top and serve.