Salad with Dried Cod, Tomatoes and Olives
Nutritional values
(Percentage of daily recommendation)
| Calorie | 682 cal. | (32 %) | ||
| Protein | 107 g | (109 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 7.2 μg | (36 %) | ||
| Vitamin E | 7.5 mg | (63 %) | ||
| Vitamin K | 32.7 μg | (55 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 23.2 mg | (193 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 24.4 μg | (54 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 2,398 mg | (60 %) | ||
| Calcium | 327 mg | (33 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 747 μg | (374 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 630 mg | |||
| Cholesterol | 201 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 500 grams Stockfish
- 600 milliliters milk
- 250 grams green Beans
- salt
- 1 big, red onion
- 1 mild, red Pepperoncini
- 1 garlic clove
- 200 grams Cherry tomatoes
- 4 Tbsps olive oil
- freshly ground peppers
- 1 Tbsp lemon juice
- ½ handful Tarragon
- 80 grams black Olives
Preparation steps
Place fish in cold water and leave for 24 hours. Drain the next day, rinse well with cold water and place in a saucepan with milk and bring to a boil. Reduce heat and simmer over medium heat for about 10 minutes. Remove fish from the saucepan, remove skin and bones and tear into small pieces.
Rinse beans, trim, blanch for about 8 minutes in a pot of boiling salted water and drain. Peel onion, cut in half and thinly slice. Rinse peperoncini and cut into rings. Peel garlic and finely dice. Rinse tomatoes and cut in half. Heat 2 tablespoons of olive oil in a pan and fry onion, peperoncini, tomatoes and garlic for about 2 minutes while stirring. Add beans, mix, heat and season with salt, pepper, lemon juice and tarragon. Arrange tomato mixture on plates and cover with cod. Serve drizzled with remaining olive oil.
