Cassava flour 100g
Cod 200g desalted,
2 sprigs of chives
2 cloves garlic
1 coffee spoon of pepper confit
1 tbsp olive oil
1 tbsp vinegar
Wash the piece of cod then make the toast both sides between 5 to 10 minutes. Put it in a container of cold water a few seconds and do égouter.
Meanwhile, pit avocados and mash in a bowl. Add cassava flour while mélangant, until a fairly stiff dough.
Crumble cod finely and add to the mixture.
Adjust seasoning with salt and pepper and add the candied pepper and oil and vinegar.
If you are not serving immediately, refrigerate.
Alternatively, serve with a small mesclun …