Salt Cod Salad (Mormarinee)
|Dried codfish||1 Pound|
|Peppercorns||3 , cracked|
|Whole clove||1 , cracked|
|Dried italian pepper pods/1 small hot pepper||5|
|Sweet pepper||1 , cored, seeded, and julienned|
|Shallots||4 , chopped|
|Garlic||2 Clove (10 gm), crushed in a garlic press|
|Olive oil||1 Cup (16 tbs)|
|Wine vinegar||1⁄4 Cup (4 tbs)|
|Chopped chives||1⁄8 Cup (2 tbs), mixed with chopped parsley|
|Chopped parsley||1⁄8 Cup (2 tbs), mixed with chopped chives|
|Buttered biscuits||50 Gram, halved (Port au Prince)|
Put cod into a sieve and slowly pour 2 quarts very hot water over it.
Shred fish and remove all bones and skin.
Add peppercorns, clove, nutmeg, pepper pods, julienne of pepper, shallots, and garlic; mix well.
Add olive oil and vinegar; mix again.
Marinate 3 days in refrigerator.
Mound marinated mixture on a serving platter.
Sprinkle with mixture of chives and parsley.
Serve on halved hot buttered biscuits.