60 min
Type of dish: Fish
Temperature: Cold
Cuisine type: Italian cuisine
Allergens
Fish
Fish
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Cod loin 0.5 kg
Red pepper 0.5 kg
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)
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.