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Sugar salted cod with avocado cream

Sugar salted cod with avocado cream

Cooking Time45 m
Ingredients15
DifficultyMedium
0
0
Ruth LundinRuth Lundin
Sugar salted cod meets a lens of avocado cream in a dish that feels both fresh and welcoming. There comes a salad with sugar peasants, dill, potatoes and red bulb vinegar that provides fine balance on the plate. This is simple food that still feels a little extra.

Ingredients

4 servings
  • Step: 1
    600 g cod file
  • Step: 2
    1 tsk salt
  • Step: 3
    1 tsk sugar sugar
  • Step: 4
    900 g fresh potatoes
  • Step: 5
    1 pc avocado
  • Step: 6
    1 dl cream file
  • Step: 7
    salt
  • Step: 8
    pepper
  • Step: 9
    1 pc red
  • Step: 10
    2 msk red wine
  • Step: 11
    1 msk oil
  • Step: 12
    1 msk water
  • Step: 13
    150 g sugar
  • Step: 14
    1 pc romance salad
  • Step: 15
    1/2 pc pouring dill

Instructions

  • Step: 1
    Tina fish.
  • Step: 2
    Put the oven at 200°C.
  • Step: 3
    Mix salt and sugar, rub the spice mixture on the fish. Put it in a safe form.
  • Step: 4
    Brush, wash and boil the potatoes in salted water.
  • Step: 5
    Divide, core out and scratch out of the avocadon from the shell. Moss it along with the cream file and spice with salt and pepper.
  • Step: 6
    Red garlic: Scale and chop the bulb. Mix it with vinegar in a pot and boil up with lids. Remove the pot from the stove and move down the oil and water. Taste with salt and pepper.
  • Step: 7
    Put the fish in the middle of the oven about 10 minutes.
  • Step: 8
    Cook the sugars in salted water about 1 minute. Relax in pitch and flush them cold.
  • Step: 9
    Cut the Romance Salad roughly. Wash it and let it run off properly. Hack the dill.
  • Step: 10
    Mix the salad, sugars, dill and potatoes in a bowl. Spoon the red bulb. Serve the salad to the fish and avocado cream.

Näring

Calories470kcal
Carbohydrates48g
Fat13g
Protein35g
Serving Size4serving

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