Codfish salad with mushrooms and broad beans

RECIPE

Codfish salad with mushrooms and broad beans


SERVINGS:

4

PREP TIME:

15’

DIFFICULTY:

Easy

INGREDIENTS:

200 g Benfumat smoked cod

24 tinned or fresh rovellons (saffron milk cap mushrooms)

1 tin of broad beans in oil

1 fresh spring onion

Mixed microgreens

Fresh aromatic herbs such as basil and oregano

Spheres of olive oil (optional)

INSTRUCTIONS:

Drain the tinned food. If you are using fresh mushrooms, clean them with a damp cloth or a brush. Sauté in a saucepan on high heat with olive oil for 3 to 4 minutes. Make sure not to crowd mushrooms in pan. Season. Set aside.

Cut the onion into julienne strips.

Prepare the dish with a base of mixed microgreens, broad beans, mushrooms, cod, fresh herbs and olive oil. You can also add a few drops of a vinegar of your choice.

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