Cookbook:Xató (Catalan Endives and Fish)

| Seafood

Xató is a typical Catalan dish.

Sauce

 * 100 g toasted almonds
 * 60 g toasted hazelnuts
 * 2 cured anchovies, salt removed
 * 2 cloves garlic
 * 4 pieces scalded nyores
 * ½ piece chile pepper (optional)
 * 2–3 slices fried or toasted bread
 * Vinegar
 * Olive Oil
 * Salt

Dish

 * 2 pieces curly endives
 * 12 pieces anchovies, salt removed
 * 100 g salty tuna, salt removed
 * 100 g salty ripped cod, salt removed
 * 100 g arbequine olives

Procedure

 * 1) In a mortar, crush the almonds, hazelnuts, anchovies, garlic cloves, nyores pulp, chili, salt, bread (you can soak them in vinegar or add the vinegar separately), vinegar, and salt.
 * 2) Mix in the olive oil.
 * 3) Wash and soak the curly endives in water.
 * 4) Take the salt off the anchovies, the salty tuna, and the cod—rip the last two out—and mix them with the curly endive in a bowl.
 * 5) Add the olives.
 * 6) Add the sauce.
 * 7) Mix it up well, so all the ingredients are coated with sauce. Serve, trying to build up some sort of curly endive castle shape.