Cod salad with vegetable sticks & bread chips
very easy
50 mins
50 mins
Ingredients
- 3 Stem(s) Dill
- 500 g Cod fillet
- 7-10 Tbsp Sea salt
- 7-10 Tbsp salt, pepper
- 3-4 Stem(s) Purslane or flat-leaf parsley
- 2 TABLESPOONS mayonnaise
- 3 TABLESPOONS Schmand
- 3 TABLESPOONS Olive oil
- 7-10 Tbsp Lemon juice
- 1 Baguette stick
- 100 g green asparagus 1⁄2 Cucumber (e.g. wild)
- 2 Carrots
- 1 red pepper
- 7-10 Tbsp Aluminium foil
- baking paper
Directions
- 1
Preheat oven (electric cooker: 125 °C/circulating air: 100 °C/gas: not suitable). Wash the dill. Wash fish, pat dry. Season with sea salt and pepper. Wrap in foil with the dill. Cook in the oven for about 20 minutes.
- 2
Wash the purslane and cut into strips. Mix with mayonnaise, sour cream and 1 tablespoon of oil. Season to taste with salt, pepper and lemon juice.
- 3
Let the fish cool down. Pluck into pieces and remove any remaining bones. Fold into the herb mayonnaise.
- 4
Increase oven temperature (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Line two to three trays with baking paper. Cut baguette into thin slices and spread them on the trays. Sprinkle with 2 tablespoons of oil and season with sea salt.
- 5
Roast in a hot oven for about 10 minutes, turning once.
- 6
Clean or peel the vegetables. Cut the ends off the asparagus. Cook the asparagus in boiling salted water for 2-3 minutes. Drain. Cut cucumber lengthwise in half and remove seeds. Cut cucumber, carrots and peppers into long thick strips.
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