Baccalà carpaccio marinated in chilli-flavoured oil

Method

• 1

  Line up the baccalà fillets in an oven-proof dish, season them with the chilli-flavoured extra virgin olive oil, a pinch of salt and pepper, the thinly sliced onion, and the chopped mint leaves.

• 2

  Allow the pieces of baccalà to marinate for one hour after covering the dish with cling film.

• 3

  Steam the green beans for about 15 minutes, cool them down in some water with ice. Drain and set aside. Season the green beans with a pinch of salt, pepper, and a drizzle of extra virgin olive oil.

Food plating

Cut the marinated baccalà into thin slices to make a sort of carpaccio. Arrange them in the centre of the plate, laying the slices on top of the green bean salad.