Salad of chickpeas and stockfish

Salad of chickpeas and stockfish
Salad of chickpeas and stockfish 5 1 Stefano Moraschini

Instructions

Clean the artichokes, place them in a saucepan with 200 ml water, 4 teaspoons of olive oil, chopped nut and cook until they are tender.

Cut the artichokes into wedges.

Cover cod with cold water, Cook and when it starts to boil, remove from heat and let stand for 10 minutes with lid.

Remove the fish skin and split it into edges.

Mix with chickpeas, artichokes and then cover with the sauce.

Sauce: sauté the garlic in a little oil, let it cool then combine it with the egg yolk, mixing well.

Add the mustard and vinegar enough to obtain a sauce.

Season with salt and pepper.

Salad of chickpeas and stockfish

Ingredients and dosing for 4 persons

  • 4 pieces of cod
  • 4 artichokes
  • 200 g cooked chickpeas
  • 1 nut. For the sauce: 2 cloves garlic
  • 1 egg yolk
  • 6 tablespoons of olive oil
  • 2 tablespoons of vinegar
  • 1 tbsp mustard
  • Salt
  • pepe

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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