Ingredients
- 300 grams of fried cod filé from swietmoffo
- 1 medium onion
- 1/2 liter Olive Oil
- 2 grams of tapa herbs de Provence
- 2-3 tbsp. table vinegar
- 1/2 tbsp. Tropical Butter Mix
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Ingredients
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Instructions
- Desalt the codfish in cold water, about 15 minutes.
- Drain and rinse briefly. Drain and fluff or cut into pieces.
- Cut the onion into rings.
- Place all this in a bowl and mix with 1/2 tbsp tropical butter mix.
- Mix olive oil, chives and vinegar well.
- If you want it spicy, add 1 tbsp. Calypso pepper sauce from Swiet Moffo.
- Mix everything again and let it sit for a day, preferably.
Notes
Delicious on a warm pistolet or baguette.
Hmmmmmmmmm and enjoy!