For an aperitif try i Wholemeal bread croutons with carrot cream, cod and sliced almonds. Tender bites of fish that go well with a fragrant cream and crunchy dried fruit. For a finger food with all the trimmings!
Ingrediants
- 1 loaf of wholemeal or 5-grain bread
- 300 g fresh or frozen diced cod
- 3 carrots
- 40 g of sliced almonds
- Rosemary
- 1 clove of garlic
- olive oil
- salt
- pepper
An easy, quick and good recipe. Wholemeal bread croutons with carrot cream, cod and sliced almonds pack all these features in one delicious bite. The perfect mix for an aperitif home made, to add without a doubt to our selection of aperitif recipes ready in less than an hour.
Slices of lightly browned bread welcome ingredients from the well balanced flavor and balanced textures. The creaminess of blended and rosemary-flavored carrots goes well with the crunchiness of sliced almonds and the delicacy of cod.
If you like the quick and easy croutons, you can focus on a great classic such as tomato bruschetta or crostini with mozzarella and speck that are prepared in just 15 minutes: what matters, especially in simplicity, is choosing quality ingredients. A good bread, for example, will immediately make the difference!
OTHER TASTY RECIPES: Crostini with smoked salmon, Bruschetta of homemade bread with vignarola and poached egg
How to prepare: Wholemeal bread croutons with carrot cream, cod and sliced almonds
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
30 min
- Portions
-
4
How to prepare: Wholemeal bread croutons with carrot cream, cod and sliced almonds
Peel the carrots, peel them and cut them into chunks. Blanch them in salted water until they are tender. Drain them, transfer them to a high-sided container and blend them with a little cooking water, oil to taste, pepper and a little rosemary. You will need to get a homogeneous cream.
In a non-stick pan, season the oil with the garlic and, when it is golden, remove it. Add the cod, add salt and pepper and continue cooking for 6 minutes. Toast the sliced almonds in another fat-free pan.
Cut the bread into oblique slices and place them on a baking sheet lined with parchment paper. Sprinkle them with a drizzle of extra virgin olive oil and brown them in the oven for a few minutes. Remove from the oven, spread a generous amount of carrot cream, add the cod and almonds. Complete with a few needles of rosemary and serve.
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