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

For this recipe, the following elaborations are needed:

SET UP

  • Place the escalivada on the courgette slice and place the cod slices on top.
  • Cover with the pil-pil sauce and sprinkle with the powdered tomato.
  • Finally decorate with a bud and a flower petal.
  • Decoration may vary.
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.