Continuing our series on food the City players eat at Carrington, here is the latest addition to the menu.

Chargrilled Cod on a Nicoise Salad 

Ingredients:
•         4x cod fillets
•         Green asparagus
•         Black olives
•         Sun blushed tomatoes
•         New potatoes
•         Olive oil
•         Seasoning
•         Poached egg

Method:
•         Cut the asparagus into 2cm pieces and blanch in boiling water for 1 minute, then remove to cool.
•         Cut new potatoes into 1cm dices and blanch, then remove to cool.
•         Blanch green beans for 1 min, then remove to cool.

•         To make the salad simply toss together the green beans, olives, new potatoes, sun blushed tomatoes, a touch of olive oil, then season. (The salad can be served hot or cold.)

•         To cook the cod, pre heat a chargrill pan.  Coat in a little olive oil then chargrill for three and a half minutes each side or until cooked throughout.  

•         To build the dish, place the nicoise salad on the plate.  Top with chargrilled cod, poached egg and garnish with rocket leaves.

Why we cook this dish:
•         Fish is extremely healthy and high in protein.  This is ideal as it helps the growth of the player’s muscles, especially when they need to recover after a tough physical game.

Favourite food of:
•         Edin Dzeko
•         Alexander Kolarov