Cabillaud, pois chiche crémeux et concombre
Serves 2
Directions
- 1Spread olive oil and add cumin and zaatar on the fish fillets.
- 2Cook for 8 minutes at 180°C in the air fryer or 3 minutes on each side in the pan.
- 3Chop the cucumber and onion into small dice and add to a bowl.
- 4Add chopped dill, olive oil, cider vinegar, maple syrup, salt and pepper.
- 5In another bowl, add the chickpeas, skyr, garlic, lemon, cumin, maple syrup, salt and pepper, mix well.
- 6Serve with chickpeas, fish and cucumber salad on top.
Ingredients
- 2 filets de cabillaud
- 1 càc cumin en poudre
- 0.5 càc zaatar
- 1 boîte pois chiche égouttés et rincés
- 4 grosses càs Skyr
- 0.5 citron
- 1 gousse d’ail
- 0.5 càc cumin
- 0.5 càs sirop d’érable
- sel
- poivre
- 0.5 concombre
- 1 oignon rouge
- 2 càs aneth fraîche ciselée
- 1 càs huile d’olive
- 1 càs vinaigre de cidre
- 1 càs sirop d’érable
- sel
- poivre
- huile d'olive
Equipment
knifecutting boardbowlspoonforkair fryer
Tips
- Don't eat dry fish.
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