Fish often have different names depending on where they are caught or the type of fish. Cod is no exception to this rule, as it is called cod when dried and salted.
Ingredients
- 4 cod fillets
- 1 sheet of baking paper
- 1 tablespoon olive oil
- 1 raw orange
- Salt, pepper Espelette
Place cod on absorbent paper to dry.
Salt it and make a small incision in the skin.
Place it on baking paper in a frying pan with a drop of olive oil over high heat. (baking paper keeps the fish from sticking to the pan)
When the skin is crispy, carefully flip the cod.
Deglaze with orange juice.
Remove from heat, cover with a lid to let the momentum of heat and orange steam cook the fish.
Chef’s trick : Place the fish on the wire rack, covering it with aluminum foil to drain any remaining water.
Puree
- 320 g potatoes
- 30 g butter
- liquid cream 20cl
- 1 sprig thyme
Peel, wash and boil potatoes.
Mash them with a fork, adding butter and liquid cream.
Add thyme.
Top with orange zest.
To book
virgin sauce
- 4 fresh tomatoes
- 20 cl olive oil
- 2 tbsp lemon juice
- 2 tbsp minced shallots
- 2 tbsp chopped basil
- 1 tbsp parsley
Wash greens, dry, chop.
Remove the skin from the tomatoes and cut them into small cubes.
In a bowl, use a blender to emulsify the lemon juice and warm olive oil.
Add diced tomatoes and shallots.
Salt pepper.
Add herbs at the last minute.
dressage
Spoon mashed potatoes onto a plate.
Place the cod.
Add some Espelette pepper.
Drizzle with virgin sauce.