langoustine and cod salad
30 min
Temperature:
Room temperature
Conservation technique:
Refrigeration
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Tomate corazón de toro
0.233 kg
Potatoes
0.167 kg
Ground white pepper
0.033 g
Chives
1.0 g
Table salt
0.667 g
Black olive
0.1 kg
Prawns
0.267 kg
Glazed cod
0.417 kg
Sunflower oil
0.067 l
Mesclun lettuce mix
233.333 g
Elaboration
For this dish, the following elaborations are needed:
- Wash, clean, and cut the tomato into slices of 1/2 cm.
- Cook the potato without peeling, then peel and cut into slices.
- Peel and cut the avocado in half, season with lemon juice, salt and white pepper.
- Chop the chives into thin rings.
- Drain the black olives.
- Cook the cod at 70ºC for about 5 minutes, vacuum packed with a little oil, remove the flakes, place them on a tray and pour over olive oil so they do not dry out.
- Cook or stir fry the prawns for a few seconds and let cool.
PLATING UP
- First Place the mezclum salad on the plate.
- Then add the tomato and avocado in the center.
- The cod flakes on top.
- And add the prawns and olives.
- Finally decorate with the sprinkled chives.
- Possible dressings for this salad.
Nutritional information (1 portion)
Energy
294.27
kcal
Carbohydrates
10.8
g
Proteins
14.53
g
Lipids
22.31
g
Fiber
3.25
g
Saturates
2.75
g
Monounsaturated fatty acids
8.49
g
Polyunsaturated fatty acids
8.84
g
Cholesterol
50.2
mg
Calcium
99.96
mg
Iron
1.6
mg
Zinc
14.77
mg
Vitamin A
42.83
ug
Vitamin C
27.01
g
Folic acid
65.52
ug
Salt (Sodium)
450.87
mg
Sugars
2.51
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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