Carpaccio of tomatoes and cod










Bring half a liter of water to the boil and dissolve 50 gram sugar and 40 gr salt. Add 3 cloves. Cool and then pour over 250 gr fillet of cod . Put in the fridge for a day.
Next day take out the fish and let it dry for about half an hour.
Rinse and dry with kitchenpaper. Slice very thinly.

Slice some nice tomatoes thinly and put on a plate. Add some pepper, salt and olive-oil
Cover with the cod carpaccio. Squeeze lemon juice over the fish.

Some more pepper, fresh dill and more olive oil. A Danish delicatessen

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