4 x 150g slices of salt cod
320g Demetra braised endive
pine nuts to taste
baby tomatoes to taste
salt, pepper and Demetra extra virgin olive oil to taste
Heat the oil in a frying pan and brown the salt cod with the seasonings. In another pan, toast the pine nuts; when they are starting to brown, add the braised endive and bring to serving temperature.
Place the endive in the centre of the plate and top with the fish, decorate with pine nuts and baby tomatoes and serve hot.