cod and chickpea salad with coriander and sherry dressing
Salted, Vegetables and Fruits, Fish, Seafood & Shellfish
IngredientsRecipe for 12 Tapas
- Salt and pepper
Preparation time: 30 min
Preheat your Oven at 400 °F
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.
Chop the cilantro.
In a bowl mix the mustard, vinegar, salt and pepper. Emulsify with olive oil (pour oil slowly). Add the cilantro.
Mix the salad with the dressing with serve in a ramekin or tin can.
Garnish with young sprouts.
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CUISINE DU MONDE
Travel to Portugal, THE PETISCOS, Portuguese Tapas (1 glass of Portuguese wine included)
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