Quinoa timbale with salt cod bites, samfaina and artichoke crisps

Method

1. Slice the onion and put it on the heat with oil. When translucent, add the diced pepper and salt and let it cook.
2. Dice the cod and add a squeeze of lemon. Then dip the pieces in flour and beaten egg (just once, as we don’t want a thick batter) and fry them in a little oil.
3. Cook the quinoa according to the packet and set aside.
4. Peel the artichoke, removing all the tough leaves and the stalk, and slice the heart rather thinly. Dip the slices in a thick mix of flour, water and salt and fry them in a little oil.
5. Leave both the cod and artichokes on kitchen paper to soak up the excess oil.
6. Assemble with the quinoa, then the samfaina and the cod, and decorate with the artichoke crisps and, if you like, a dab of mayonnaise on the cod.
7. Done! An original dish where the most traditional flavours get reinvented.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 350 g	100 g	% IR*	Share
Energy	635 kcal	181 kcal	32 %
Fat	9.8 g	2.8 g	14 %
of which saturates	1.4 g	0.4 g	7 %
Carbohydrate	96 g	27 g	37 %
of which sugars	3.4 g	1 g	4 %
Fibre	12 g	3.4 g	—
Protein	40 g	11 g	80 %
Salt	2.1 g	0.6 g	35 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Desalted cod: 100 g per serving
• Flour: 10 g per serving
• Salt: 1 g per serving

Photos