CHILLED COD SALAD TARRAGON WITH BUTTON MUSHROOMS – ENGLISH PEAS – SHREDDED CARROTS – CHOPPED ONIONS – MAYO

I chose all ingredients that meld together well on the palate. . .

–cod fillet (size of 2 decks of cards, one-half pound)

–tarragon (to taste, 1 to 2 tablespoons, dried, bottled)

–button mushrooms (one-third cup, bottled)

–English peas (green peas, one-half cup, frozen)

–shredded carrots (fresh, one-half cup)

–chopped onions (one-quarter cup)

–mayonnaise (to taste, do not overdo)

–salt and pepper

–extra virgin olive oil

1 – Place the cod in a covered baking dish.  Season with salt, pepper, tarragon, and extra virgin olive oil; do NOT add water or other liquid.  Microwave on high for 7 minutes.  When finished, break apart while in the baking dish.  This will be your serving dish.

2 – Place peas and onions in a covered baking dish.  Season with salt, pepper, tarragon, and olive oil.  Microwave on high for 4 minutes.  When finished, add to the cod.

3 – Add shredded carrots to the cod and vegetables.  Season with salt and pepper.

4 – Gently fold 1 heaping tablespoon of mayonnaise into the cod and vegetables.  Finish with a sprinkling of tarragon on top.

5 – Chill for at least 1 hour in the refrigerator.  Serve the cod salad cold.

–recipe original.

Author: Celia Hales

Site features gourmet Mediterranean microwave cooking, often featuring original recipes by the blogger as well as recipes by master chef Edward Giobbi; and a second site on the spiritual dimension of the law of attraction.

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