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cod and chickpea salad with coriander and sherry dressing |

Salted, Vegetables and Fruits, Fish, Seafood & Shellfish

Ingredients

Recipe for 12 Tapas

Salad

500 Gr

Cod fillet

1 Unit(s)

Chick peas can (540ml)

2 Unit(s)

French shallot

2 Clove(s)

Garlic

1 Tsp

Cumin powder

Dressing

1 Tsp

Dijon mustard

100 Ml

Olive oil

30 Ml

Xérès vinegar

6 Sprig(s)

Fresh cilantro

Preparation time: 30 min

Preheat your Oven at 400 °F

Salad

Make sur the cod is unsalted. Put it on a baking tray, spray with olive oil and bake for 15 minutes in the oven.

Drain the cheak peas.
Finely chop hte shallots and the garlic.

Remove from oven and let cool down. Then shred into pieces into a bowl and add the cheak peas, the shallots, the garlic and the cumin.

Mix together.
Dressing

Chop the cilantro.

In a bowl mix the mustard, vinegar, salt and pepper. Emulsify with olive oil (pour oil slowly). Add the cilantro.
Plating

Mix the salad with the dressing with serve in a ramekin or tin can.

Garnish with young sprouts.