Cod and escalivada snack

50 min
Type of dish: Appetizers and canapes
Seasonal period: All year
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
Extra virgin olive oil 0.05 l
Garlic, bulb 0.2 ud
Dried chilli pepper 0.1 g
Courgette 0.05 kg
Green pepper 0.04 kg
Red pepper 0.04 kg
Small aubergine 0.04 kg
Spring onions 0.4 ud
Alfalfa sprouts 2.0 g
Edible flowers 0.01 kg
Powdered tomato 1.0 g
See Recipe
Vine tomato 0.032 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)
Energy
113.74
kcal
Carbohydrates
2.34
g
Proteins
3.21
g
Lipids
10.7
g
Fiber 0.55 g
Saturates 1.48 g
Monounsaturated fatty acids 6.94 g
Polyunsaturated fatty acids 1.13 g
Cholesterol 0.0 mg
Calcium 12.92 mg
Iron 0.29 mg
Zinc 1.92 mg
Vitamin A 11.34 ug
Vitamin C 15.88 g
Folic acid 6.65 ug
Salt (Sodium) 0.44 mg
Sugars 1.34 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.