Serves: 4 people Difficulty ': Media Preparation time: 3 hours and 50 minutes INGREDIENTS 450gr. of cod 'desalted 140gr. shrimp 1 large zucchini 500ml. vegetable broth 1 / 2 lemon 14g. gelatin sheets in 2 cloves of garlic 1 / 4 leek 15 to 20 capers mayonnaise (to taste for garnish) parsley extra virgin olive oil salt pepper ------------------ -------- PROCEDURE Prepare a good vegetable stock, the more 'clear as possible.
Cut the zucchini into thin rounds 2 - 3mm. and steam or cook in boiling water with a piece of parsley for 3 / 4 cooked, drain and let cool on a cloth towel. Season with a little oil and 5 to 6 chopped capers. In a nonstick pan you heat a little oil and garlic, add the desalted cod fillets well and let cook over a medium flame on both sides, turning gently once.
Remove from heat and place the fillets to marinate for at least 1 hour in refrigerator, with oil, salt, pepper and leek sliced very thin. Strain the 500ml. broth and add the zest of 1 / 2 lemon and leave to stand off the heat for 1 / 2 hour. Let rehydrate for 10 minutes in cold water gelatin sheets and place them in the broth after removing the lemon zest, mix well and pour half 'of the mixture into a cake mold, the remaining stock must' be left in hot water bath.
Pour the shrimp (previously boiled) in any order in the mold and add a few whole leaves of parsley. Put in the refrigerator to thicken the jelly. On the thickened gelatin, place one or more 'layers of washers zucchini, served with leek marinade and gently lean fillets of cod. Pour the remaining gelatin kept aside in order to fill all cracks and store in the refrigerator for at least 2 hours.
Turn out into a serving dish and garnish with mayonnaise and capers to taste. 
Cut the zucchini into thin rounds 2 - 3mm. and steam or cook in boiling water with a piece of parsley for 3 / 4 cooked, drain and let cool on a cloth towel. Season with a little oil and 5 to 6 chopped capers. In a nonstick pan you heat a little oil and garlic, add the desalted cod fillets well and let cook over a medium flame on both sides, turning gently once.
Remove from heat and place the fillets to marinate for at least 1 hour in refrigerator, with oil, salt, pepper and leek sliced very thin. Strain the 500ml. broth and add the zest of 1 / 2 lemon and leave to stand off the heat for 1 / 2 hour. Let rehydrate for 10 minutes in cold water gelatin sheets and place them in the broth after removing the lemon zest, mix well and pour half 'of the mixture into a cake mold, the remaining stock must' be left in hot water bath.
Pour the shrimp (previously boiled) in any order in the mold and add a few whole leaves of parsley. Put in the refrigerator to thicken the jelly. On the thickened gelatin, place one or more 'layers of washers zucchini, served with leek marinade and gently lean fillets of cod. Pour the remaining gelatin kept aside in order to fill all cracks and store in the refrigerator for at least 2 hours.
Turn out into a serving dish and garnish with mayonnaise and capers to taste.
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