Cod Mimosa Recipe
Ingredients
| Onions | 3 | |
| Oil | 2 Tablespoon | |
| 675g/1 1/2 lb cod, cooked and flaked | ||
| 100g/4oz split peas, soaked overnight and cooked | ||
| Parsley | 2 Tablespoon, chopped | |
| White wine vinegar | 2 Teaspoon | |
| Garlic | 1 Clove (5gm), crushed | |
| Ground black pepper | 1 To taste | |
| Black olives | 18 | |
| Eggs | 3 , boiled | |
| Chopped parsley to garnish | ||
| Salt | To Taste | |
Directions
Peel and finely chop the onions, using the double-bladed chopping knife.
Fry in the oil until soft, but not golden.
Stir in the cod and split peas and cook for 2 minutes.
Add the parsley, wine vinegar, garlic and seasoning.
Cook for a further 2-3 minutes.
Place in a serving dish and scatter with olives.
Coarsely chop the hard-boiled eggs, using the double-bladed chopping knife.
Sprinkle over the fish and garnish with chopped parsley.
Fry in the oil until soft, but not golden.
Stir in the cod and split peas and cook for 2 minutes.
Add the parsley, wine vinegar, garlic and seasoning.
Cook for a further 2-3 minutes.
Place in a serving dish and scatter with olives.
Coarsely chop the hard-boiled eggs, using the double-bladed chopping knife.
Sprinkle over the fish and garnish with chopped parsley.
Chef
