Cod, chickpeas. Mushrooms and Other, Rectified
For cod salad:
Ingredients:
1 pound of cod in salted chips for 12 hours.
Other Ingredients:
½ pound of cooked chickpeas, if you can leave the skin
½ pound of boiled potatoes cut into cubes or ball
½ pound of canned mushrooms, drained and rinsed
½ pound of frozen peas (see below)
6 hard-boiled eggs, so start boiling count 8 'minutes or boiled quail eggs leave whole or cut in half
1 or 2 cups (tea) olive purple, or green pitted
1 or 2 cups (tea) parsley with stems finely chopped
1 cup (tea) chopped green onions
1 cup (tea) of chopped onion (not sliced)
½ cup (tea) of whole or chopped capers
Flavor:
Virgin olive oil 1 cup
½ red wine vinegar cup, or you prefer
1 teaspoon (tsp) salt (salt sparingly)
Do not forget that cod is already salty
Decoration:
12 or 24 purple olives with or without the whole kernels
1 whole dish cherry tomato background
2 peppers one red and one yellow, or green cut into thin strips
2 feet washed lettuce, chopped dry with paper towel thin
Fits around the plate
How to Prepare:
Placing the shredded cod covered with cold water for 12 hours
in the refrigerator, changing the water every 4 hours.
Cod after salted and drained, place in a pan, pour over boiling water leave for 3 'minutes, do not throw the water out.
Takes the water from cod to cook the potatoes.
Note:
Cod is uncooked. "The salting it is enough," to cook all the flavor is in the water.
Cook the eggs for 8 'minutes drain, leave of ice water for 5' to 10 'minutes. so that the shell quickly release, do the same with the quail eggs.
Decoration:
Cut the eggs in half, place on top of the yolk half capsized black olive. Eggs cooked quail, leave whole, merge with the olives.
Green pea Frozen:
The frozen green pea play in boiling water, so let boil for 1 ', drain and then pour over ice water to stop the cooking.
The above process is called bleaching.
Prepare the salad so:
In a large bowl place the cod, chickpeas and peas already drained, then add the chopped potato, onion, mushroom, parsley and chives chopped.
Season with olive oil, vinegar and a little salt.
Serve mode:
In a large bowl of stainless cookware or distribute the whole or chopped lettuce leaves, across the back, over the eggs cut in half.
In the middle of the gem stick half black olive without the capsized seed (facing down).
Distribute the dishes platter the mixture from the bowl.
Over cherry tomatoes, capers, olives whole purple.
The two ingredients (cod and chickpea) can divide into two equal parts, and the other half over the salad.
If you prefer to make a bed with chickpeas and above the already seasoned cod
Only in time to serve, place lettuce cherry tomatoes. and eggs.
Garnish with flowers green peppers, red and yellow, or the peppers into thin strips.
Note:
Wait for me to republish the chili flowers.
I will publish new suggestions photos about this dish, in another publication.
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