Recipe for cod with ginger, kumquats and citrus fruits
Ingredients · Servings 4
- 400 g of cod dog
- 200 g coarse salt
- 20 g White Dandelion
- pink radish
- 1 mini cucumber
- 50g peeled fresh ginger
- 1 orange sanguine
- 1 sour orange
- 1 yellow lemon
- 1 citron vert
- 8 untreated kumquats
- Soy lecithin
- 20 g sucre
- Olive oil
- Fleur de sel
Method · 45 min
- Place the whole cod fillet in a large salt marinade for 15 minutes, which helps to firm the flesh and season it thoroughly, rinse it in cold water and dry it well.
- Next, cut out 4 small squares and insert a thin slice of ginger into the center.
- Cut the kumquats into quarters and simmer them for 10 minutes over low heat with 20 grams of sugar and 80 grams of water. Then let them cool in the juice.
- Squeeze the citrus fruits and filter the juice, add a pinch of soy lecithin and emulsify this juice using an immersion blender, tilting it to incorporate as many air bubbles as possible.
- Slice the cucumber and pink radishes into thin strips with the mandoline and glaze them with olive oil.
- Place the cod portions skin-side down in the pan with a drizzle of olive oil.
- Arrange the cod on a plate, make a circle with the cucumber slices, and place the various vegetables around it. Top the cod with a few candied kumquat wedges.
