Verrine of haddock and guacamole

Verrine of haddock and guacamole

Sans lactose Emile NoëlMilk-free Sans oeufs Emile NoëlEgg free Sans gluten Emile NoëlGluten-free

Quantities: Serves 4 |  Preparation Time: 20 min |  Cooking time: /

INGREDIENTS

  • 240 g of haddock
  • 3 nicely ripened avocados
  • 1 ½ Granny Smith apples
  • 1 bunch of fresh coriander
  • 1 white onion

PREPARATION

– Flake the haddock into a large bowl and mix it with the unpeeled apple cut into mirepoix (very small cubes).
– Add the pinch of garlic salt and two tablespoons of virgin avocado oil.
– Keep in a cool place.
– Cut the avocados in quarters to peel them and remove the stone.
– Crush the avocado quarters with a fork, adding the lemon juice, salt, white onion, coriander and half the finally chopped chili pepper.
– Bring this mixture together by stirring with a fork with six tablespoons of Emile Noël organic virgin avocado oil.
– Place half of your haddock mixture in the bottom of the glass verrine, then cover with a layer of guacamole on which to place the rest of the marinated haddock.
– Finish with a layer of guacamole.
– Decorate with a chive stem, a sprig of coriander and a thin slice of apple.

Tip
To peel an avocado, cut it in quarters! The skin can be removed without any problem and without wastage.

recette verrine haddock Emile Noël

Our associated products

Our associated recipes