Cod carpaccio
Allergens:
Ingredients for 5 portions
Calculate portions
Cod loin
0.5 kg
Red pepper
0.5 kg
Extra virgin olive oil
0.15 l
Garlic, bulb
1.0 ud
Black peppercorns
0.5 g
Modena vinaigrette
0.075 l
Sunflower oil
0.05 l
Modena vinegar, bottle
0.01 l
Modena vinegar reduction
0.01 l
Table salt
0.5 g
Elaboration
For the cod:
- Wrap the cod in cling film and keep it frozen.
For the peppers:
- Roast the red peppers, allow to cool, peel and cut into thin strips.
For the garlic salt:
- Chop the garlic into brunoise, fry in extra virgin olive oil until golden in colour and drain well.
- Set aside the oil.
For the Modena vinaigrette.
ASSEMBLY
- Remove the cod from the freezer 30 minutes before serving.
- Cut the cod in the cold meat cutter and place the fillets on the plate.
- Warm the cod in the wood-burner or in the mouth of the oven.
- Place onto the centre of the plate a small amount of peppers, seasoned with the Modena vinaigrette.
- Brush the cod with the extra virgin olive oil, add some drops of Modena vinaigrette and sprinkle over garlic salt and some ground black pepper.
- It may be served with chives and a lettuce salad on the side.
Nutritional information (1 portion)
Energy
469.47
kcal
Carbohydrates
6.53
g
Proteins
18.57
g
Lipids
40.7
g
Fiber
1.57
g
Saturates
5.78
g
Monounsaturated fatty acids
23.59
g
Polyunsaturated fatty acids
9.62
g
Cholesterol
50.05
mg
Calcium
34.57
mg
Iron
0.89
mg
Zinc
0.57
mg
Vitamin A
116.13
ug
Vitamin C
29.62
g
Folic acid
21.94
ug
Salt (Sodium)
132.51
mg
Sugars
6.25
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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