300 g of frozen cod
150 g of watercress
100 g of purslane
Olive oil q.b.
Flower of salt q.b.
Cut the Cod into very thin slices. Arrange on a plate, leaving the center.
In a bowl, combine the watercress and purslane and season with flower of salt and olive oil. Involve.
In the center of the plate, arrange the salad and finally, a drizzle of olive oil on the blades.
