Recipes
Cod salad with peas
Ingredients
→ SALT
→ SPICES (BAY LEAF, BLACK PEPPER PEAS, ROOTS)
→ 600G COD
→ 300 G VEGETABLE SALAD (TOMATOES, CUCUMBERS, GREEN LETTUCE, SWEET OR UNSWEETENED PEPPERS, ONIONS)
→ 30 G CHOPPED PARSLEY OR DILL.
→ 3 TABLESPOONS CANNED GREEN PEAS
→ 250 G OF MAYONNAISE
→ 2 POTATOES
→ 1 CARROT
→ 1 HEAD OF ONION
Cut the cod, cook it in a decoction of vegetables and spices (see "Cutting fish", "Features of cooking boiled fish").
Cool, remove the skin, separate the flesh from the bones, cut into small slices and mix with two tablespoons of mayonnaise (the mass should be thick).
Vegetable salad, seasoned with mayonnaise, put on a long flat dish. Divide the fish mass with a spoon into oval portions, pour slightly diluted mayonnaise and put on a salad.
Garnish with herbs, cucumber, tomato quarters and thick mayonnaise.
Cool, remove the skin, separate the flesh from the bones, cut into small slices and mix with two tablespoons of mayonnaise (the mass should be thick).
Vegetable salad, seasoned with mayonnaise, put on a long flat dish. Divide the fish mass with a spoon into oval portions, pour slightly diluted mayonnaise and put on a salad.
Garnish with herbs, cucumber, tomato quarters and thick mayonnaise.
