Steamed Stockfish With Olive Puree

Preparation:

Preparation: Divide the stockfish into 4 pieces, salt them well on the outside and place them in the basket of a steamer (when the water is boiling). Cook covered for 15-20 minutes. Arrange the pieces of stockfish on individual plates and cover them with the olive and caper paste dissolved in a spoonful of cooking water; sprinkle with thinly sliced shallots and drizzle with raw oil.