Cod salad with vegetable sticks & bread chips

For 4 people
  • 3 stem (s) Dill
  • 500 g Cod fillet
  • Sea salt
  • salt, pepper
  • 3–4 stem (s) Purslane or flat leaf parsley
  • 2 EL Salad mayonnaise
  • 3 EL sour cream
  • 3 EL Olive oil
  • lemon juice
  • 1 baguette bar
  • 100 g green asparagus 1⁄2 cucumber (e.g. B. wilder)
  • 2 Carrots
  • 1 red pepper
  • aluminum foil
  • baking paper
50 minutes
very easy
1.
Preheat the oven (electric stove: 125 ° C / convection: 100 ° C / gas: not suitable). Wash dill. Wash the fish, pat dry. Season with sea salt and pepper. Wrap in foil with the dill. Cook in the oven for about 20 minutes.
2.
Wash purslane and cut into strips. Mix with mayonnaise, sour cream and 1 tablespoon of oil. Season with salt, pepper and lemon juice.
3.
Let the fish cool down. Pluck into pieces and remove any remaining bones. Fold into the herb mayonnaise.
4.
Increase the oven temperature (electric stove: 175 ° C / convection: 150 ° C / gas: level 2). Line two to three trays with baking paper. Cut the baguette into thin slices and spread on the baking sheets. Drizzle with 2 tablespoons of oil and season with sea salt.
5.
Roast in a hot oven for about 10 minutes, turn once.
6.
Clean or peel the vegetables. Cut the ends off the asparagus. Cook the asparagus in boiling salted water for 2-3 minutes. Drain. Halve the cucumber lengthways and core. Cut the cucumber, carrots and peppers into long, thick strips.
7.
Serving.
1 person approx:
  • 510 kcal

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