Cod salad with vegetable sticks and bread chips (Sansibar-Sylt)

Name: Cod salad with vegetable sticks and bread chips (Sansibar-Sylt)
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 4-5 Stem(s) Dill; 800 g Cod fillet; 7-10 Tbsp Sea salt; 7-10 Tbsp Pepper; 6-8 Stem(s) Purslane or flat-leaf parsley; 150 g Salad Mayonnaise; 200 g Schmand; 7-8 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp juice of 1/2 lemon; 2 red peppers; 4 Carrots; 100 g green asparagus (e.g. wild); 1 Cucumber; 2 Baguette sticks; 7-10 Tbsp Aluminium foil; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

4-5 Stem(s) Dill
800 g Cod fillet
7-10 Tbsp Sea salt
7-10 Tbsp Pepper
6-8 Stem(s) Purslane or flat-leaf parsley
150 g Salad Mayonnaise
200 g Schmand
7-8 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp juice of 1/2 lemon
2 red peppers
4 Carrots
100 g green asparagus (e.g. wild)
1 Cucumber
2 Baguette sticks
7-10 Tbsp Aluminium foil
baking paper

Directions

1
Wash dill. Fish wash, dab dry. Season with sea salt and pepper. Wrap in foil with the dill. Cook in the preheated oven (electric cooker: 125 °C/ convection oven: 100 °C/ gas: not suitable) for about 20 minutes.
2
Wash the purslane and cut into strips. Mix with mayonnaise, sour cream and 3 tablespoons of oil. Season to taste with salt, pepper and lemon juice. Quarter peppers, clean and wash. Peel and wash the carrots.
3
Wash the asparagus, cut off the woody ends. Cook the asparagus in boiling salted water for 2-3 minutes. Drain. Cut cucumber lengthwise in half, remove seeds. Cut carrots, cucumber and bell peppers into long thick strips.
4
Let the fish cool down. Cut into pieces and remove individual bones if necessary. Fold into the herb cream. Cut baguette diagonally into thin slices. Sprinkle with 4-5 tbsp. oil, season with sea salt.
5
Place on 2-3 baking trays lined with baking paper. Roast in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 10 minutes.