Morue à la Valencia (Layered Salt Cod with Rice and Tomato)

Ingredients

• freshly poached and flaked salt cod
• rice
• tomato purée
• onions
• flour
• oil
• 125 grammes Beurre à la noisette
• 1 spoonful fine fresh breadcrumb
• hard-boiled eggs

Instructions

1. Cook the rice in fish broth.
2. Season the onion rings, roll them in flour and fry them in oil.
3. Dress in a timbale, alternating layers of rice, freshly poached and flaked cod, tomato purée and the fried onion rings.
4. Finish with a layer of rice.
5. Add a spoonful of fine fresh breadcrumb to 125 grammes of Beurre à la noisette and moisten the last layer with it.
6. Surround with quarters of hard-boiled eggs.