Smoked hake and cherry tomato confit salad
2 120g smoked hake blister packs
200g cherry tomatoes
3 unpeeled garlic cloves
2 fresh basil leaves
1 mini mozzarella jar
1 or 2 avocados
salt and pepper
Wash the cherry tomatoes and dry thoroughly, add to a saucepan, then add the garlic cloves and basil, cover with olive oil, slowly cook for 20 minutes over low flame, remove, let stand and drain.
Scoop out the flesh of the avocados and cut into thin slices or quarters.
On a board lay out the hake, tomato confit, avocado, mini mozzarellas, season and dress with the tomato confit oil.