Cabillaud, pois chiche crémeux et concombre

Serves 2
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Directions

  1. 1Spread olive oil and add cumin and zaatar on the fish fillets.
  2. 2Spread olive oil and add cumin and zaatar on the fish fillets.
  3. 3Spread olive oil and add cumin and zaatar on the fish fillets.
  4. 4Cook for 8 minutes at 180°C in the air fryer or 3 minutes on each side in the pan.
  5. 5Cook for 8 minutes at 180°C in the air fryer or 3 minutes on each side in the pan.
  6. 6Cook for 8 minutes at 180°C in the air fryer or 3 minutes on each side in the pan.
  7. 7Chop the cucumber and onion into small dice and add to a bowl.
  8. 8Chop the cucumber and onion into small dice and add to a bowl.
  9. 9Chop the cucumber and onion into small dice and add to a bowl.
  10. 10Add chopped dill, olive oil, cider vinegar, maple syrup, salt and pepper.
  11. 11Add chopped dill, olive oil, cider vinegar, maple syrup, salt and pepper.
  12. 12Add chopped dill, olive oil, cider vinegar, maple syrup, salt and pepper.
  13. 13In another bowl, add the chickpeas, skyr, garlic, lemon, cumin, maple syrup, salt and pepper, mix well.
  14. 14In another bowl, add the chickpeas, skyr, garlic, lemon, cumin, maple syrup, salt and pepper, mix well.
  15. 15In another bowl, add the chickpeas, skyr, garlic, lemon, cumin, maple syrup, salt and pepper, mix well.
  16. 16Serve with chickpeas, fish and cucumber salad on top.
  17. 17Serve with chickpeas, fish and cucumber salad on top.
  18. 18Serve with chickpeas, fish and cucumber salad on top.

Ingredients

  • 2 filets de cabillaud
  • 2 filets de cabillaud
  • 2 filets de cabillaud
  • 1 càc cumin en poudre
  • 1 càc cumin en poudre
  • 1 càc cumin en poudre
  • 0.5 càc zaatar
  • 0.5 càc zaatar
  • 0.5 càc zaatar
  • 1 boîte pois chiche égouttés et rincés
  • 1 boîte pois chiche égouttés et rincés
  • 1 boîte pois chiche égouttés et rincés
  • 4 grosses càs Skyr
  • 4 grosses càs Skyr
  • 4 grosses càs Skyr
  • 0.5 citron
  • 0.5 citron
  • 0.5 citron
  • 1 gousse d’ail
  • 1 gousse d’ail
  • 1 gousse d’ail
  • 0.5 càc cumin
  • 0.5 càc cumin
  • 0.5 càc cumin
  • 0.5 càs sirop d’érable
  • 0.5 càs sirop d’érable
  • 0.5 càs sirop d’érable
  • sel
  • sel
  • sel
  • poivre
  • poivre
  • poivre
  • 0.5 concombre
  • 0.5 concombre
  • 0.5 concombre
  • 1 oignon rouge
  • 1 oignon rouge
  • 1 oignon rouge
  • 2 càs aneth fraîche ciselée
  • 2 càs aneth fraîche ciselée
  • 2 càs aneth fraîche ciselée
  • 1 càs huile d’olive
  • 1 càs huile d’olive
  • 1 càs huile d’olive
  • 1 càs vinaigre de cidre
  • 1 càs vinaigre de cidre
  • 1 càs vinaigre de cidre
  • 1 càs sirop d’érable
  • 1 càs sirop d’érable
  • 1 càs sirop d’érable
  • sel
  • sel
  • sel
  • poivre
  • poivre
  • poivre
  • huile d'olive
  • huile d'olive
  • huile d'olive

Equipment

knifecutting boardbowlspoonforkair fryer

Tips

  • Don't eat dry fish.