Imprimir receta
WARM COD SALAD WITH CHOVAS REDFISH CREAM VINAIGRETTE
WARM COD SALAD WITH CHOVAS REDFISH CREAM VINAIGRETTE
Servings
Ingredients
  • 250 g cod
  • 2 Potatoes
  • 1 jar Chovas Redfish spread
  • 1/2 red pepper
  • 2 garlic cloves
  • Salt
  • oil
  • Vinegar
Servings
Ingredients
  • 250 g cod
  • 2 Potatoes
  • 1 jar Chovas Redfish spread
  • 1/2 red pepper
  • 2 garlic cloves
  • Salt
  • oil
  • Vinegar
WARM COD SALAD WITH CHOVAS REDFISH CREAM VINAIGRETTE
Instructions
  1. Peel and cut the potatoes into slices and confit with plenty of oil and over a very low heat with a few garlic cloves and salt for approximately 15 minutes.
  2. Also confit the cod with a few garlic cloves and a bay leaf on a very low heat for 10 minutes. Slice the pepper into strips and lightly fry in a pan.
    Ensalada con crema de pescado Chovas
  3. To serve, place a base of potatoes under the peppers, with the slices of cod on top. Dress with a vinaigrette (emulsified oil, vinegar, pepper and Chovas redfish spread).
    Ensalada con crema de pescado Chovas
Recipe Notes

Chovas cabrachovas Pescaviar. 680x500

Share this Recipe

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.