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- Ingredients
- Recipe
- Shredded and desalted codfish200 g
- Manioc2 unit(s)
- Red Onion1 unit(s)
- Carrot1 unit(s)
- Leek1 unit(s)
- Raisins2 tablespoon
- Green smell1 tablespoon
- Spicy paprika1 tablespoon
- Lemon pepper1 tablespoon
- Salt to taste
- Pepper to taste
- Sauce: mayonnaise2 tablespoon
- Sauce: fresh cream200 ml
- Sauce: dijon mustard1 tablespoon
- Sauce: honey1 tablespoon
- Sauce: Sicilian lemon1 unit(s)
- Start by laminating the mandioquinha chips, with the help of a vegetable slicer. Dry the chips with a clean cloth and bake at 180 degrees for 20 minutes until golden.
- In a frying pan with olive oil, sauté the cod already shredded and desalted with the leek and raisins. Season with paprika, lemon pepper and salt.
- Take it to cool in the fridge and then add the purple onion, carrot and green smell.
- For the sauce, mix dijon mustard, mayonnaise, fresh cream, honey, zest and lemon juice. Check the salt and add it to the salad.
- DeliRec in partnership with chef Laira Lusvordes.