Crispy cod salad

Crispy cod salad

With this dish, it’s hard not to choose a fruity Bordeaux white like Château Pierrail, a recent summer oscar 2015.

Preparation

15 min.

Cooking

6 min.

Persons

4

Ingredients

  • 500 gr of cod
  • 1 pot of dried tomatoes
  • filo pastry
  • green salad
  • a few mesclun leaves
  • 250 gr. of cherry tomatoes
  • 2 spring onions
  • 1 lemon and a few greek olives
  • olive oil and seasoning

Preparation

  1. Prepare your veg: Wash and chop finely but not the mesclun. Chop the cherry tomatoes in quarters and put aside.
  2. Prepare the cod : Cut nice slices ( 3 by 7 cm) and season with lemon juice. Cut the filo pastry in half and place a strip of cod. Season with salt and pepper and add a little spoonful of dried tomatoes. Roll up the fish and fold the sides. This will close up during cooking.
  3. In a pan of olive oil, cook the rest of the cod for 3 minutes on each side.
  4. Present your cod and crispy filo on a bed of salad, mesclun, tomatoes, onions and olives. Remember to season.
Le Bordeaux Blanc Château Pierrail dans la Cave des 1001 Châteaux

Which wine to choose?

Le Bordeaux Blanc Château Pierrail dans la Cave des 1001 Châteaux

Vendangé à petits rendements, ce vin est le fruit d’un assemblage : Il allie la puissance aromatique du Sauvignon Blanc et toute la délicatesse et la finesse du Sauvignon Gris pour donner un vin expressif.

Robe : jaune pâle.
Nez : riche et complexe. Le fruit séduit.
Bouche : frais et rond en bouche, avec une bonne persistance aromatique.

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