Family Best Time >> Food

Stripped cod and salmon with garlic petals and spice vinaigrette


Ingredients:4 people
  • Cod
    400 g cut into pieces
  • salmon
    400 g sliced
  • pure olive oil
    1 tablespoon
  • garlic
    4 beautiful cloves
  • freeze-dried pink berries
    1 teaspoon
  • fresh ginger
    25 g
  • arugula
    100g
  • baby spinach
    100 g
  • mash
    100 g
  • spice vinaigrette
    12 cl
  • Spiced vinaigrette:sunflower oil
    3 tablespoons
  • pure olive oil
    2 tablespoons
  • Raspberry flavored vinegar
    2 tablespoons
  • lemon juice
    1
  • Madras curry
    5g
  • four spices
    4 g
  • star anise powder
    3 g
  • grey ground pepper
  • fine salt


Preparation:


    Difficulty:[usr 2]

    Prepare the spice vinaigrette with the oils, raspberry-flavoured vinegar, spices, salt, pepper.

    Peel and cut the garlic cloves into thin strips in the widest direction, heat the olive oil in a frying pan, throw in the garlic strips, leave to fry gently until you obtain a nice blond color, to the oil should not be too hot. throw in a colander to stop the cooking.

    Cut the fish into steaks, steam or microwave.

    On 4 plates distribute the mixed salads previously cleaned and then seasoned with the spiced vinaigrette.

    Spread the stripped fish on top, alternating with the slices of garlic. Add a few drops of the spicy vinaigrette, then sprinkle with crushed pink peppercorns and crushed ginger. Decorate with a few sprigs of chervil.

    All should be served lukewarm.

    A creation of Chef Hubert