Cabbage salad with smoked cod
6 servings
60 minutes
Cabbage salad with smoked cod is a refined dish of French cuisine that combines the freshness of green cabbage, the sweetness of raisins, and the rich aroma of smoked fish. Historically, smoked cod was used in various regions of France as a way to preserve fish and impart a rich flavor. In this salad, it harmoniously complements earthy chanterelles and juicy tomato slices, creating a multifaceted flavor profile. The light acidity of the lemon dressing combined with olive oil makes the dish refreshing and perfect as a standalone light dinner or as an accompaniment to a main course. This gastronomic creation showcases the French approach to balancing flavors and textures, where every detail plays its role in transforming simple ingredients into culinary delight.
1
Soak the raisins in warm water.
- Raisins: 30 g
2
Chop the cabbage, blanch it, and dry it.
- Green cabbage: 1 piece
3
Wash the mushrooms, dry them, and fry in a pan with butter.
- Chanterelles: 500 g
- Butter: 50 g
4
Peel the tomatoes and slice them.
- Tomatoes: 2 pieces
5
Slice the fish into thin strips.
- Cod: 400 g
6
Combine cabbage with raisins, mushrooms, tomatoes, and fish. Dress the salad.
- Green cabbage: 1 piece
- Raisins: 30 g
- Chanterelles: 500 g
- Tomatoes: 2 pieces
- Cod: 400 g
7
Mix olive oil and lemon juice. Add salt and pepper.
- Olive oil: 100 ml
- Lemon: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
