We start with the candied peppers, which require a short cooking time and a cooling time. Peel the garlic cloves and slice them. Heat a little extra virgin olive oil in a frying pan and poach them over low heat, don’t brown.
Meanwhile, drain the peppers from the liquid in which they are preserved. Add them to the pan, placing them well spread out and without piling up. Sprinkle with half a teaspoon of salt and another half of sugar. Poach on both sides, over low heat, for a total of 15 minutes. Let it cold down.
Drain the cod from the oil, drying it with a bit of absorbent paper, and diced. We chop the peppers in the same way and add them to the cod. Season with a dressing of extra virgin olive oil, mustard, honey, vinegar, salt and pepper to taste. We can also add the juice and garlic from confit the peppers.
at the time of serve the tartar Cut the avocado in half, remove the bone and peel. We thinly slice each half, lengthwise, and place the central pieces -which are the largest- inside an 8 cm plating ring. Fill with the mixture of cod and peppers, sprinkle with black sesame seeds and serve with a small salad.