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cod and chickpea salad with coriander and sherry dressing

Salted, Vegetables and Fruits, Fish, Seafood & Shellfish


Recipe for 12 Tapas


1 Lb
Cod fillet
1 Unit(s)
Chick peas can (540ml)
2 Unit(s)
French shallot
1 Clove(s)
1 Tsp
Cumin powder


1 Tsp
Dijon mustard
100 Ml
Olive oil
30 Ml
Xérès vinegar
6 Sprig(s)
Fresh cilantro
  • Salt and pepper

Preparation time: 30.00 min

Preheat your Oven at 400.00 °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.

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Class with similar recipe

Tuesday, November 24th18:00 to 21:00
Old Montreal
85$ / pers.


Travel to Portugal, THE PETISCOS, Portuguese Tapas (1 glass of Portuguese wine included)

  • Cod and chickpea salad with coriander and sherry dressing
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  • Grilled eggplant rolls, fresh cheese, sherry reduction
  • Nata Pastéis
  • Piri-Piri chicken drumsticks
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