Cod on skewers with vegetable salad

4 servings

40 minutes

Cod skewers with vegetable salad is an elegant dish of European cuisine that combines the tenderness of fish and the freshness of spring vegetables. Bay branches serve not only as skewers but also impart a subtle aroma. The cod fillet wrapped in bacon gains juiciness and a light smoky note. The vegetable salad made from crispy radishes, mushrooms, cucumber, tomatoes, and greens refreshes the taste and adds brightness. The vinaigrette sauce based on tarragon vinegar and walnut oil provides a delicate tang and nutty richness. This dish is perfect for a summer dinner or festive table, delighting with a balance of textures and flavor nuances. It pairs wonderfully with a glass of white wine and becomes the centerpiece of gastronomic pleasure.

Energy value per serving

• Calories: 747.9
• Proteins: 24.9g
• Fats: 70g
• Carbohydrates: 4.1g

Ingredients

• Cod fillet: 500 g
• Fresh brown champignons: 2 pc
• Radish: 60 g
• Cucumbers: 1 pc
• Iceberg lettuce: 1 pc
• Arugula: 50 g
• Baby spinach: 50 g
• Basil leaves: 6 pc
• Tomatoes: 1 pc
• Tarragon leaves: 1 tbsp
• Chopped dill: 1 tbsp
• Chopped parsley: 1 tbsp
• Chives: to taste
• Fresh mint: 1 tbsp
• Vegetable broth: 2 tbsp
• Salt: pinch
• Freshly ground black pepper: pinch
• Sugar: pinch
• Walnut oil: 4 tbsp
• Lard: 12 pc
• Vegetable oil: 2 tbsp
• Tarragon vinegar: 2 tbsp

Cooking steps

1. For preparation, you will need 4 strong, even branches of fresh bay laurel. Remove the leaves from the bay branches except for one or two at the ends.

2. For the salad, clean the mushrooms and slice them into thin strips. Slice the radishes into thin strips as well.

   Required ingredients:

   • Fresh brown champignons: 2 pieces
   • Radish: 60 g

3. Cut the cucumber in half. Remove the seeds and dice the flesh into 5 mm cubes. Also dice the tomato.

   Required ingredients:

   • Cucumbers: 1 piece
   • Tomatoes: 1 piece

4. Wash the lettuce leaves, dry them, and tear them by hand.

   Required ingredients:

   • Iceberg lettuce: 1 piece

5. Wash the basil leaves, pat dry, and chop coarsely.

   Required ingredients:

   • Basil leaves: 6 pieces

6. Mix mushrooms, radishes, cucumber and tomato cubes with salad and herbs in a bowl. Gently mix and refrigerate until serving.

   Required ingredients:

   • Arugula: 50 g
   • Baby spinach: 50 g
   • Chopped dill: 1 tablespoon
   • Chopped parsley: 1 tablespoon
   • Chives:  to taste
   • Fresh mint: 1 tablespoon

7. For the vinaigrette sauce, mix tarragon vinegar with broth and season with salt, pepper, and sugar.

   Required ingredients:

   • Tarragon vinegar: 2 tablespoons
   • Vegetable broth: 2 tablespoons
   • Salt:  pinch
   • Freshly ground black pepper:  pinch
   • Sugar:  pinch

8. Mix the mixture well with a whisk until the sugar and salt crystals are completely dissolved.

9. In conclusion, mix in walnut oil, whip vigorously, and season the sauce to taste.

   Required ingredients:

   • Walnut oil: 4 tablespoons

10. Cut the cod fillet into 12 equal-sized cubes weighing about 40 g each.

    Required ingredients:

    • Cod fillet: 500 g

11. Season the fish cubes with salt and pepper, wrap with a toothpick, and skewer them.

    Required ingredients:

    • Salt:  pinch
    • Freshly ground black pepper:  pinch
    • Lard: 12 pieces

12. Heat oil in a pan and fry the fish on skewers.

    Required ingredients:

    • Vegetable oil: 2 tablespoons

13. At this time, drizzle the salad with vinaigrette and gently mix.

    Required ingredients:

    • Tarragon vinegar: 2 tablespoons

14. Serve the salad on plates. Place the skewers with cod next to it and drizzle with the remaining sauce if desired.