Codfish salad with cashew and coriander pesto
2
Ingredients
2 steak of traditional Riberalves cod
250 g of cherry tomatoes
1/4 onion
1 large sleeve
4c. of pumpkin seed soup
25 g of cashews
10 feet of coriander
50 ml of oil
2c. of cider vinegar soup
Flower of salt q.s.
Black pepper q.s.
200 g of arugula
250 g of cherry tomatoes
1/4 onion
1 large sleeve
4c. of pumpkin seed soup
25 g of cashews
10 feet of coriander
50 ml of oil
2c. of cider vinegar soup
Flower of salt q.s.
Black pepper q.s.
200 g of arugula
Preparation
To start preparing a delicious and creative codfish salad, defrost the codfish, cook in plenty of water for approximately 5 minutes (after boiling). Next, remove skin and bones and slice.
Cut the cherry tomatoes into halves, the onion into thin half-moons and the mango into cubes. Toast the pumpkin seeds in a non-stick frying pan without any fat.
For the pesto: grind the cashew nuts with the coriander, olive oil, cider vinegar, fleur de sel and freshly ground black pepper, until the consistency of a paste/cream.
In a jar or bowl place first the tomato, then arugula mixed with the onion, mango cubes, codfish slivers and pumpkin seeds.
Season with the cashew and coriander pesto and serve immediately or chilled.