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Codfish Salad
Black Bean Noodles and Crispy Sea Weed
recipe fileseafood & shellfishcodfish salad
Codfish Salad
Serves Four

Main Ingredients:
320 g codfish fillet net weight
1 tsp olive oil
160 g black bean noodles
80 g tofu
40 g green peas fresh
40 g fava beans
80 g tomato
60 g mixed dried beans
60 g mixed sprouting beans (lentil, green soya, and wheat)
to taste salt & pepper
8 g ginger fresh peeled & chopped
1 tsp lemon juice
1 tblsp soya sauce
20 g bean paste
1 tsp chili paste
1 tblsp sesame oil
Chili Paste:
20 g chili paste
20 g bean paste
1 tblsp olive oil
80 g assorted dried seaweed
1 l oil for frying
30 g chervil
30 g coriander
to taste salt & pepper

Codfish Salad Black Bean Noodles and Crispy Sea Weed

Recipe by Chef Jean Paul Naquin

Soak the dried beans in cold water for 6 hours, then boil in water, cool and drain.
Cook fava beans and green peas separately in boiling salted water, cool and drain.
Season codfish with salt and pepper, brush with olive oil, wrap in aluminum foil and gently bake in the oven.
Blanch the black bean noodles in boiling salted water, cool down and drain.
Fry seaweed in hot oil and drain on absorbent paper towel.
Cut tofu into 1.5 cm (1/4 inch) squares and fry rapidly in hot oil.
Blanch the tomato in boiling water, remove skin and cut into slices.
Mix all the vinaigrette ingredients together and put to one side.
Mix the chili paste, bean paste and olive oil.
Place the seaweed on serving dish, add noodles, fried tofu and beans toss with the vinaigrette.
Flake codfish, cover some flakes partially with the bean paste and tomato slices.
Add to the plate. Decorate with fresh herbs and serve immediately.

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