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Cod Carpaccio with Citrus Vinaigrette

Summer Fish Public
Course: Main course
Preparation time: 10 minutes
Energy: 378 kcal / serving

Instructions

  • 1.   Take out the cod fillets and the citrus mixture for 30 minutes at room temperature. Cut the semi-thawed cod fillets into thin slices and let them thaw in the refrigerator.
  • 2.   Cut the citrus mixture into small pieces and reserve them in a bowl.
  • 3.   Mix olive oil, lemon juice, ginger, shallot, salt, and pepper, then add the citrus and basil.
  • 4.   Spread a little of this marinade on 4 flat plates, then place the well-thawed cod slices on top.
  • 5.   Drizzle with marinade and serve immediately.

Notes & Suggestions

  • source: https://www.picard.fr/recettes/carpaccio-de-cabillaud-vinaigrette-aux-agrumes-R1053.html?cgid=recettes-type-entrees

Ingredients for servings

  • 2 cod fillet
  • 80 g of picard citrus salad
  • 1 tablespoon of fresh ginger
  • 1 tablespoon of shallot
  • 2 tablespoon of basil
  • 6 tablespoon of olive oil
  • ½ lime juice
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    378 kcal
    19 %
  • Fat
    41,01 g
    59 %
  • of which saturated
    6,24 g
    31 %
  • Carbohydrates
    1,07 g
    0 %
  • of which sugar
    0,36 g
    0 %
  • Protein
    0,42 g
    1 %
  • Fibers
    0,54 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.