Codfish with seaweed and sesame and linseed croute, by Lillian Barros
Codfish with seaweed and sesame and linseed croute! This is today’s recipe, suggested by dietician Lillian Barros. Easy, delicious and healthy!
Ingredients
2 tbsp. linseeds
3 tbsp. sesame seeds
Spices (ginger, Cayenne pepper, black pepper) to taste
Extra virgin olive oil
15 g seaweed (thongweed – himanthalia elongata)
300 g pumpkin flesh
2 carrots
Provençal herbs to taste
Preparation
Codfish with seaweed and sesame and linseed croute! How about making a different meal today?
Place the seeds in a bowl, stir in approximately 5 tablespoons of olive oil and season. Set to the side. Soak the seaweed in water for 10 minutes and then boil them for 15 minutes.
Steam or boil the carrots and pumpkin for about 20 minutes. Season with Provençal herbs, a pinch of sea salt and black pepper and whizz.
In the meantime, coat the skinless side of the codfish steak with the seed mixture.
Pour a little olive oil and place the coated steaks on a baking tray. Bake at 180°C in a pre-heated oven for about 10 minutes.
Place the pumpkin and carrot puree on a serving plate. Layer the seaweed over the puree and place the codfish steak on the seaweed bed. The dish is ready to serve!
Your Codfish with seaweed and sesame and linseed croute is ready! Is it approved?