Cod Loins on bittersweet salad
3 people
25 min
Low difficulty
Wine pairing
Gewurztraminer Sudtirol DOC
Details
Wine pairing
Gewurztraminer Sudtirol DOC
Appropriate pairing thanks to the very pronounced aromaticity of the wine and the sweet and sour. In this case, the pairing follows the rule of concordance between wine and food to the letter.
How to cook it
Pan 20-25 minutes
Pan 20-25 minutes
The protagonist
Ingredients
- 1 pack of Arbi Cod Loins 240g
- 1½ heads of round red chicory
- 100g raisins
- 250g low-fat yogurt
- 20-30ml lemon juice
- 1½ spoons of mustard
- 1 small fennel bulb
- chopped cashews or breadcrumbs to taste
- extra virgin olive oil
- pepper
- salt
Preparation
- Wash the red chicory, slice and blanch in a pan with water, oil and a pinch of salt . Add the raisins and set aside.
- Prepare the salad dressing by combining the low-fat yogurt, lemon juice, mustard, salt, pepper and extra virgin olive oil in a bowl, then emulsify by beating with a fork.
- Defrost the cod loins and sauté in a preheated pan with a drizzle of extra virgin olive oil, browning lightly until cooked through.
- Mix the dressing with the yogurt, red chicory and raisins to make a bittersweet salad, and arrange on a plate.
- Add the cod loins and garnish with julienned fennel, parsley and chopped cashews (or breadcrumbs).