30 min
Temperature: Cold
Type of dish: Fish
Allergens
Fish
Fish
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Cod loin 0.075 kg
Water 0.125 l
Potatoe 0.025 kg
Cream 38º 0.05 l
Garlic 0.5 ud
Table salt 0.5 g
Elaboration
  • Flake the desalt cod into small pieces.
  • Cook the potato, peel and chop.
  • Place the two ingredients into a small pan, cover the mixture with cream and add a slice of garlic.
  • Bring the mixture to a boil and reduce by half.
  • Blend the mixture until get a smooth, well emulsified paste.
  • Add a drizzle of extra-virgin olive oil, to emulsify whisk the batter using a balloon whisk or a beater.  
  • Rectify the thickness if necessary.

Notes:

  • The cod can be replaced by any other kind of fish such as, albacore tuna or hake.
Nutritional information (1 portion)
Fiber 0.1 g
Saturates 2.89 g
Monounsaturated fatty acids 4.45 g
Polyunsaturated fatty acids 0.66 g
Cholesterol 18.5 mg
Calcium 9.13 mg
Iron 0.12 mg
Zinc 0.1 mg
Vitamin A 29.83 ug
Vitamin C 1.24 g
Folic acid 2.56 ug
Salt (Sodium) 55.75 mg
Sugars 0.47 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.