50 min
Type of dish: Appetizers and canapes
Allergens
Fish
Fish
Traces of celery
Traces of celery
Traces of eggs
Traces of eggs
Traces of mustard
Traces of mustard
Traces of sesame
Traces of sesame
Ingredients for 5 portions
Ingredients for portions/units
Glazed cod 0.1 kg
Courgette 0.05 kg
Green pepper 0.04 kg
Red pepper 0.04 kg
Aubergine 0.04 kg
Elaboration

Para esta receta, son necesarias las siguientes elaboraciones:

MONTAJE

  • Sobre la lámina de calabacín colocar la escalivada y encima las lascas de bacalao.
  • Napar con la salsa pilpil y espolvorear con el polvo de tomate.
  • Por último decorar con un brote y un pétalo de flor.

Las decoraciones pueden variar.

Nutritional information (1 portion)
Fiber 0.57 g
Saturates 1.45 g
Monounsaturated fatty acids 6.94 g
Polyunsaturated fatty acids 1.13 g
Cholesterol 0.0 mg
Calcium 12.88 mg
Iron 0.29 mg
Zinc 0.08 mg
Vitamin A 11.34 ug
Vitamin C 15.88 g
Folic acid 6.65 ug
Salt (Sodium) 0.44 mg
Sugars 1.5 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.