Fish spread from Portugal

Fish spread from Portugal

The original recipe calls for watered stockfish. We have stockfish (dried cod) difficult to obtain. But the spread tastes much better with fresh cod.

Zuloten for 4 people:

250 g cod fillets

etwa ¼ l Fischsud (ersatzweise ¼ l Wasser mit 2 Eßl. White wine vinegar, 5 black peppercorns and 2 Bay leaves)

1 Bunch of dill

1 Eßl. Lemon juice

2 Eßl. Sour cream

1 Cayennepfeffer plug

salt

White pepper, freshly ground

½ On the road. noble sweet paprika powder

Refined

Per serving about:

400 kJ / 95 kcal
11 g protein 5 g of fat
1 g of carbohydrates

Preparation time: about 30 Minutes

1. Die Kobeljaufilets kalt abspülen und gegebenenfalls mit einer Pinzette von den Gräten befreien.

2. Den Fischsud oder das Wasser mit den Gewürzen in einem kleinen Topf zum Kochen bringen. Add the cod and cook over low heat for about 5 Cook for minutes, until it disintegrates into leaves on contact with a fork. Remove the fish fillets from the fish stock, Drain and let cool.

3. Wash the dill, Pan dry and remove coarse stems. Finely chop about two thirds of the dill, put the remaining bunches aside for garnish.

4. Die Kabeljaufilets im Mixer pürieren oder ganz fein hacken. Then in a bowl with the lemon juice, Mix the dill and the creme fraiche. The spread with the cayenne pepper, Season to taste with salt and pepper.

5. Den Fischaufstrich mit dem Paprikapulver bestäubt und mit den restlichen Dillsträußchen garniert servieren. It goes well with toast or white bread.

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