150 g thin slices of Lugrade Golden Bacalao Loin
50 g extra virgin olive oil
1 lime
1 tangerine
3 g parsley sprouts
3 g mustard sprouts
Place the bacalao slices on a serving dish. Using a brush, spread extra virgin olive oil over each slice.
Grate the zest of a lime and a tangerine and sprinkle evenly over the bacalao.
To finish, add a few sprouts of parsley and mustard on top of the bacalao slices.
