Carpaccio MSC Smoked Cod with Olive Oil

80 g

The thin slices of smoked cod carpaccio give it an intense flavor along with an outstanding texture. Add the Parmesan cheese that you will find in the package and dress with the Extra Virgin Olive Oil vinaigrette. Enjoy all the nuances of an exceptional cod.

Store between 0-4ºC.

Out of stock

4,75

Energy Value: 375 KJ / 88 Kcal
Fats: <1,0 g of which saturated: 0,1 g
Carbohydrates: 1,6 g of which sugars: 1,6 g
Proteins: 21 g
Salt: 1,8g
Extra virgin olive oil:
Energy Value: 3700 KJ / 888 Kcal
Fats: 100 g of which saturated: 14 g
Carbohydrates: 0 g of which sugars: 0 g
Proteins 0 g
Salt: 0 g
Fish, dairy.
Smoked cod (Gadus morhua) – caught in the Northeast Atlantic – FAO 27 (Sub-area: see print), fishing gear ** -, salt and sugar.
** If the lot ends in A: trawls, B: (see print on the bottom).
Extra Virgin Olive Oil
**If the lot ends in A: trawl nets, B: (see print on base).
Reggiano PDO Parmesan cheese: Cow’s milk, salt and rennet. Vinaigrette: Extra virgin olive oil (70%) and Aceto Balsamico di Moderna IGP (wine vinegar, grape must, coloring: harmonic sulfite caramel) (30%).
ensalada de bacalao
RECIPE: Fresh Cod Carpaccio Salad

INGREDIENTS
Skandia Cod Carpaccio Skandia, yellow pepper, chives, ment, sprouts, Extra Virgin olive oil, lemon juice, salt and pepper.

PREPARATION
Chop the pepper and spring onions finely and place them in a bowl. Add the shredded cod, mint and the garnish. Season to taste with lemon, salt, pepper and oil. Ready to enjoy. Season lightly to taste and set aside in a bowl. Arrange the Smoked Cod Carpaccio, the mint and some sprouts on a plate. Add the seasoned vegetables, a little oil and salt and pepper. A soft and delicate dish, ready to enjoy.

Energy Value: 375 KJ / 88 Kcal
Fats: <1,0 g of which saturated: 0,1 g
Carbohydrates: 1,6 g of which sugars: 1,6 g
Proteins: 21 g
Salt: 1,8g
Extra virgin olive oil:
Energy Value: 3700 KJ / 888 Kcal
Fats: 100 g of which saturated: 14 g
Carbohydrates: 0 g of which sugars: 0 g
Proteins 0 g
Salt: 0 g
Fish, dairy.
Smoked cod (Gadus morhua) – caught in the Northeast Atlantic – FAO 27 (Sub-area: see print), fishing gear ** -, salt and sugar.
** If the lot ends in A: trawls, B: (see print on the bottom).
Extra Virgin Olive Oil
**If the lot ends in A: trawl nets, B: (see print on base).
Reggiano PDO Parmesan cheese: Cow’s milk, salt and rennet. Vinaigrette: Extra virgin olive oil (70%) and Aceto Balsamico di Moderna IGP (wine vinegar, grape must, coloring: harmonic sulfite caramel) (30%).
RECIPE: Fresh Cod Carpaccio Salad

INGREDIENTS
Skandia Cod Carpaccio Skandia, yellow pepper, chives, ment, sprouts, Extra Virgin olive oil, lemon juice, salt and pepper.

PREPARATION
Chop the pepper and spring onions finely and place them in a bowl. Add the shredded cod, mint and the garnish. Season to taste with lemon, salt, pepper and oil. Ready to enjoy. Season lightly to taste and set aside in a bowl. Arrange the Smoked Cod Carpaccio, the mint and some sprouts on a plate. Add the seasoned vegetables, a little oil and salt and pepper. A soft and delicate dish, ready to enjoy.

ensalada de bacalao

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