Cod salad with vegetable sticks and bread chips (Sansibar-Sylt)

For 6 people
  • 4–5 stem (s) Dill
  • 800 g Cod fillet
  • Sea salt
  • pepper
  • 6–8 stem (s) purslane or flat leaf parsley
  • 150 g Salad Mayonnaise
  • 200 g sour cream
  • 7–8 EL Olive oil
  • Salt
  • juice of 1/2 lemon
  • 2 red peppers
  • 4 Carrots
  • 100 g green asparagus (e.g. B. wilder)
  • 1 Cucumber
  • 2 Baguette sticks
  • aluminum foil
  • baking paper
50 minutes
light
1.
Wash the dill. Wash the fish, pat dry. Season with sea salt and pepper. Wrap in foil with the dill. Cook in a preheated oven (electric stove: 125 ° C / convection: 100 ° C / gas: not suitable) for about 20 minutes.
2.
Wash purslane and cut into strips. Mix with mayonnaise, sour cream and 3 tablespoons of oil. Season with salt, pepper and lemon juice. Quarter, clean and wash the peppers. Peel and wash the carrots.
3.
Wash the asparagus, cut off the woody ends. Cook the asparagus in boiling salted water for 2-3 minutes. Drain. Halve the cucumber lengthways, remove the core. Cut the carrots, cucumber and bell pepper into long thick strips.
4.
Let the fish cool down. Cut into pieces and remove any individual bones. Fold under the herbal cream. Cut the baguette diagonally into thin slices. Drizzle with 4–5 tablespoons of oil and season with sea salt.
5.
Place on 2–3 baking sheets lined with baking paper. Roast in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 10 minutes.
1 person approx.:
  • 510 kcal
  • 2140 kJ
  • 25 g protein
  • 26 g fat
  • 40 g carbohydrates

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