Instructions

Prepare the cod loins in a confit by covering them with oil, and them cooking in the oven at 300ºF for 10 minutes. Smear potatoes with butter. Season with salt and wrapped in aluminum foil. Cook in the oven at 355°F for 30 or 40 minutes, depending on the size. Slice the roasted potatoes and arrange in a round dish, forming a ring. With the help of a round mould place the salad sprouts in the middle. Cut octopus into thin slices and arrange over the lettuce placing one slice on top of the other like petals to form a flower. Arrange confit cod pieces on top of the octopus. Unmold carefully to keep ingredients in place. Emulsify the extra virgin olive oil with the sherry vinegar to prepare a vinaigrette. Coat lettuce, octopus and cod with the vinaigrette. Sprinkle with the salt flakes and paprika mixture. Garnish with chopped chives or parsley oil.

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