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Confit of Cod Loins, served on Chick Pea Burgers

Fish A- A+

Preparation Time: HIGH
Cost: HIGH
Serves: 4


  • 4 un Loins of Cod
  • 200g Cooked Chick Peas
  • 2 un eggs
  • 3dl Gallo Reserve Extra Virgin Olive Oil
  • 15ml Gallo White BalsamicVinegar
  • 10g Garlic
  • To Taste * Chopped Parsley

Spread the Gallo Reserve Olive Oil and crushed garlic paste over the cod loins and place in the oven at 150ºC for about 40 minutes.
Cook and then chopp the eggs.
Beat the chick pea into a purée and use part of the chopped parsley and mould into a burger shape.
When the cod is ready place the loins on the chick pea burgers, sprinkling the chopped eggs and the rest of the parsley.
Serve the olive oil that was left in the baking tray with Gallo White Balsamic Vinegar.

You can add Gallo olives with pimentos round the burgers.

The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference. Experiment and share your incredible combinations!

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