Cod and Celery Tartare
Nutritional values
(Percentage of daily recommendation)
| Calorie | 462 cal. | (22 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 41.9 μg | (70 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,452 mg | (36 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 466 μg | (233 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 280 mg | |||
| Cholesterol | 115 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 4 Cod
- 4 Tbsps lemon juice
- salt
- peppers
- 4 Tbsps Mayonnaise
- 400 grams waxy potatoes
- 200 grams Celery
- 1 Cucumber (or 4 green bell peppers)
- ½ green Pepperoncini
- 2 Tbsps Safflower oil
- 1 Tbsp white balsamic vinegar
- sugar
Preparation steps
Boil the potatoes in salted water until soft, then drain, and leave to cool.
Peel the celery, cut into 1 cm (approximately ½ inch) cubes and blanch for 4 minutes in boiling salted water. Drain, rinse with cold water and drain again.
Peel the potatoes and cut into 1-2 cm (approximately ¼ - ¾ inch) cubes.
To make the potato and celery salad, prepare a marinade by mixing 2 tablespoons lemon juice with vinegar and sugar in a bowl, and season with salt and pepper. Add in the potatoes and celery and toss gently with the marinade.
Rinse the green bell peppers, cut in halves, remove the seeds and ribs and cut into fine strips. Rinse the cucumber, pat dry and cut into thin slices.
Toss the cod with 1-2 tablespoon lemon juice, leave aside for 5-10 minutes, then pat dry. Heat the oil in a pan and fry the cod seasoned with salt on both sides for about 4 minutes, depending on thickness of fillets, while retaining the color. Remove the cod and let cool, then cut into bite-sized pieces.
To make the cod salad, mix the cod pieces gently with the mayonnaise and half the peperoncini slices, and season with salt and pepper.
Mix the cucumber with the potato and celery salad.
Make alternate layers of potato and celery salad with the cod salad in jars. Garnish with a few slices of cucumber and remaining peperoncini slices. Garnish with freshly ground pepper.
