50 min
Type of dish: Appetizers and canapes
Allergens
Fish
Fish
Traces of celery
Traces of celery
Traces of eggs
Traces of eggs
Traces of mustard
Traces of mustard
Traces of sesame
Traces of sesame
Ingredients for 5 portions
Ingredients for portions/units
Glazed cod 0.1 kg
Courgette 0.05 kg
Green pepper 0.04 kg
Red pepper 0.04 kg
Aubergine 0.04 kg
Elaboration

For this recipe, the following elaborations are needed:

SET UP

  • Place the escalivada on the courgette slice and place the cod slices on top.
  • Cover with the pil-pil sauce and sprinkle with the powdered tomato.
  • Finally decorate with a bud and a flower petal.
  • Decoration may vary.
Nutritional information (1 portion)
Fiber 0.57 g
Saturates 1.45 g
Monounsaturated fatty acids 6.94 g
Polyunsaturated fatty acids 1.13 g
Cholesterol 0.0 mg
Calcium 12.88 mg
Iron 0.29 mg
Zinc 0.08 mg
Vitamin A 11.34 ug
Vitamin C 15.88 g
Folic acid 6.65 ug
Salt (Sodium) 0.44 mg
Sugars 1.5 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.