Cod With No Chickpeas And Others Grilled + Photo
Ingredients:
1 kilogram of cod in batches soaked for 12 hours
Other Ingredients:
½ pound cooked chickpeas, if you want you can leave the skin
½ kilo of boiled potatoes cut into cubes or into balls
½ pound of pickled mushrooms, drained washed and chopped
½ pound frozen pea see below
6 boiled eggs, as soon as boiling, count 8 minutes
1 or 2 cups of purple (tea) olive pitted
1 or 2 cups (tea) parsley with chopped stem
1 teaspoon finely chopped green onion
1 cup chopped onion
½ cup whole or chopped capers
Seasoning:
1 glass of extra virgin olive oil
½ cup red wine vinegar
1 teaspoon of salt (salt in moderation)
Decoration:
12 purple olives without the pits cut in half
1 whole cherry tomato bottom plate
2 feet of washed lettuce, dry with paper towel finely chopped
Used to bypass dish
Way of preparing:
Put the shredded cod covered with cold water for 24 hours inside the refrigerator, changing the water twice ..
The cod after desalted and drained, throw over boiling water leave for 3 'minutes inside the water, do not throw the water out.
Take the water from the cod to cook the potatoes.
Cook the eggs for 8 minutes to drain, leave with ice water for 5 'to 10' minutes. So that the peel loosens quickly.
Cut the eggs in half, on top of the yolk put half olive olive wedged.
Frozen green peas throw in the boiling water leave for 2 minutes or until "al dente".
In a large bowl, put the cod and chickpeas and peas drained, then add the potatoes, onions, mushrooms, parsley and chopped chives.
Season with olive oil, vinegar and a little salt.
Serving Mode:
In a large dish of stainless steel or dish distribute the leaves of finely chopped lettuce all around, the eggs cut in half.
In the middle of the yolk threading half purple olive without the overturned core (facing downwards).
Spread the bowl mixture above the dish.
Above the cherry tomatoes, and the capers, and the chopped purple olives. or
The last two ingredients can divide in two equal parts half in the cod and the other half over the salad. It is to your liking.
Mount the dish on the platter only when serving, so that the lettuce is not wilted.
Garnish with green pepper flowers, red and yellow, or finger pepper flower. See below.
See how it's done on my blogs.
Pepper Flower Finger:
1 medium potato with peeled cut the base to be firm in the dish
15 to 20 ripe finger peppers.
The same amount of toothpick
Way of doing:
Wear gloves, then discard (garbage), being careful not to put your fingers in the eyes.
Cut the stem of the pepper closely, insert a toothpick until the tip, leaving a space of 1 centimeter to stick the potato.
Place the first pepper well in the center of the potato and go around the one until the whole potato.
The size of the pepper flower depends on your taste, higher or lower.
Note:
With the same recipe with cod, potatoes and chickpeas and mushrooms can make stew.
The other ingredients serve the part.
Ingredients:
1 kilogram of cod in batches soaked for 12 hours
Other Ingredients:
½ pound cooked chickpeas, if you want you can leave the skin
½ kilo of boiled potatoes cut into cubes or into balls
½ pound of pickled mushrooms, drained washed and chopped
½ pound frozen pea see below
6 boiled eggs, as soon as boiling, count 8 minutes
1 or 2 cups of purple (tea) olive pitted
1 or 2 cups (tea) parsley with chopped stem
1 teaspoon finely chopped green onion
1 cup chopped onion
½ cup whole or chopped capers
Seasoning:
1 glass of extra virgin olive oil
½ cup red wine vinegar
1 teaspoon of salt (salt in moderation)
Decoration:
12 purple olives without the pits cut in half
1 whole cherry tomato bottom plate
2 feet of washed lettuce, dry with paper towel finely chopped
Used to bypass dish
Way of preparing:
Put the shredded cod covered with cold water for 24 hours inside the refrigerator, changing the water twice ..
The cod after desalted and drained, throw over boiling water leave for 3 'minutes inside the water, do not throw the water out.
Take the water from the cod to cook the potatoes.
Cook the eggs for 8 minutes to drain, leave with ice water for 5 'to 10' minutes. So that the peel loosens quickly.
Cut the eggs in half, on top of the yolk put half olive olive wedged.
Frozen green peas throw in the boiling water leave for 2 minutes or until "al dente".
In a large bowl, put the cod and chickpeas and peas drained, then add the potatoes, onions, mushrooms, parsley and chopped chives.
Season with olive oil, vinegar and a little salt.
Serving Mode:
In a large dish of stainless steel or dish distribute the leaves of finely chopped lettuce all around, the eggs cut in half.
In the middle of the yolk threading half purple olive without the overturned core (facing downwards).
Spread the bowl mixture above the dish.
Above the cherry tomatoes, and the capers, and the chopped purple olives. or
The last two ingredients can divide in two equal parts half in the cod and the other half over the salad. It is to your liking.
Mount the dish on the platter only when serving, so that the lettuce is not wilted.
Garnish with green pepper flowers, red and yellow, or finger pepper flower. See below.
See how it's done on my blogs.
Pepper Flower Finger:
1 medium potato with peeled cut the base to be firm in the dish
15 to 20 ripe finger peppers.
The same amount of toothpick
Way of doing:
Wear gloves, then discard (garbage), being careful not to put your fingers in the eyes.
Cut the stem of the pepper closely, insert a toothpick until the tip, leaving a space of 1 centimeter to stick the potato.
Place the first pepper well in the center of the potato and go around the one until the whole potato.
The size of the pepper flower depends on your taste, higher or lower.
Note:
With the same recipe with cod, potatoes and chickpeas and mushrooms can make stew.
The other ingredients serve the part.
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