Cod Fish Salad
Cod Fish with avocados, boil eggs, potatoes, onions and olive oil. Yeah it sounds crazy but oh so delicious.
Cod Fish with avocados, boil eggs, potatoes, onions and olive oil. Yeah it sounds crazy but oh so delicious.
- Carbohydrate 18.477175 g
- Cholesterol 317.25 mg
- Fat 7.629025 g
- Fiber 2.57550006568432 g
- Protein 11.69885 g
- Saturated Fat 2.360975 g
- Serving Size 1 1 Serving (213g)
- Sodium 112.81 mg
- Sugar 15.9016749343157 g
- Trans Fat 1.2941675 g
- Calories 186 calories
Step-by-step
- Rinse the salt off the cod fish
- Boil cod fish until tender (cod fish is very salty, you might want to throw the water out after you boil it the first time and rinse again) Its optional, I just rinse and boil one time only until tender and it just brakes easily with fork.
- In large bowl thoroughly mix onions, tomatoes, eggs, potato,avocado.
- Carefully mix in Cod Fish
- Pour olive oil over Cod fish and toss just enough to evenly coat.
- refrigerate until ready to serve.
Managing Salt Content and Protein Rigidity
Rinsing salt-preserved cod thoroughly before boiling removes excess surface sodium, but simmering the fish until it flakes easily at 145 degrees Fahrenheit ensures the flakes do not turn mealy. Discarding the initial boiling water reduces salinity further if the fish was heavily packed in salt crystals. Boiling starchy potatoes in salted water separately until a paring knife slides smoothly into the center prevents the cubes from dissolving into mush when tossed. Plunging boiled eggs into an ice bath for 10 minutes stops the sulfur ring from forming around the yolks while firming the whites for clean chopping.
Achieving Structural Integrity Through Temperature
Coating the warm, cubed potatoes and flaked cod in extra-virgin olive oil immediately allows the starch and protein to absorb the fat before the mixture cools down. Thinly slicing the red or yellow onions and resting them in cold water for 15 minutes tames their harsh sulfur compounds without losing their structural crunch. Combining the ingredients in a wide, shallow glass bowl rather than a deep vessel prevents the delicate avocado and chopped tomatoes from crushing under their own weight during the final toss. Chill the completed dish for exactly 30 minutes to let the flavors meld before serving at refrigerator temperature.
