Cod Fillet, Sautéed Cucumber and Lemon Confit, Mint and Lemon Cream
Aglandau & Ginger
• 1½ cucumbers
• 1 slice lemon confit
• 15 cl / 5 fl oz single cream
• 4 mint sprigs
• 1 lemon
• parsley or coriander
• basmati rice
• olive oil Aglandau
• olive oil with ginger
• 4 bunches of cherry tomatoes
Drizzle olive oil on the fish.
Season the fish and tomatoes with salt and pepper.
Bake in a pre-heated oven at 180° / 350°F / GM4 for about 25 minutes.
Meanwhile, prepare the rice as shown on the packet.
Peel alternate strips of skin off the cucumbers.
Remove their seeds and slice the cucumbers into fairly small longways pieces.
Pour some olive oil in a skillet. Add the cucumber pieces and a quarter of the lemon confit, finely diced.
Sprinkle with ginger-flavoured olive oil and pepper. Check the seasoning, as the lemon citron makes the dish saltier.
Fry the cucumber pieces until cooked but still a bit crunchy. Monitor their progress, and turn over as required. If needed, add a little water.
Squeeze the juice of half a lemon.
Prepare the sauce: mix the lemon juice, cream, and (washed, finely chopped) mint. Add salt and pepper.
Mix a little cornflour in a teaspoon of lemon juice, and add to the cream.
Serve the cod portions on individual plates, with a side garnish of fried cucumber with lemon confit and ginger.
Decorate with a few sprigs of parsley or coriander.
Add a drizzle of sauce, and serve the rest separately.
Add the rice and cherry tomatoes, and serve very hot.
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A recipe by one of our bloggers, Nicole Passions, who creates delicious and inventive dishes using our olive oils.
Her blog (in French):
http://nicolepassions.canalblog.com
