Instant cod \pissaladière\" citrus salsa with herbs"

Savoury recipe
Lionel Lallement

Lionel Lallement

Chef
Chef at Saint Clair Le Traiteur in Paris, Lionel Lallement has been using his talent to combine textures and tastes for 30 years. Son and grandson of bakers and pastry makers, Lionel was the youngest ...
  1. INGREDIENTS

    Ingredients

    • Frozen fruit purée 100% : Lemon - 100 g
    • Frozen fruit purée 100% : Lime - 100 g
    • Puff pastry - 6
    • Onion fondue anchovy - 300 g
    • Olive oil - 25 g
    • Onion - 400 g
    • Thyme - 2 branches
    • Salted anchovy fillet - QS
    • Pepper - QS
    • Cod fillet - 800 g
    • Citrus salsa with herbs - 275 g
    • Olive oil - 165 g
    • Soy sauce - 50 g
    • Chive - 1 botte
    • Tomato - 250 g
    • Salt and pepper - QS
    • Dill - QS
    • Coriander - QS

    Bake the pastry circles between two sheets at 150°C oven open and set aside.

    Peel and slice the onions very finely, make them sweat in olive oil, add the thyme, leave to soften, remove the thyme, salt with the pureed anchovies, add pepper and set aside. You can also salt the onions with ready-made anchovy paste.

    Put the cod in the freezer for a short time to set slightly, without freezing to the core, and slice very finely.

    Mix the lemon puree, lime puree, olive oil and soy sauce together. Season and set aside. Chop the chives, peel the tomatoes, cool in iced water. Deseed the tomatoes and dice finely. Store in the refrigerator. Remove leaves from the chervil, dill and coriander.

    In this step

    PuréeSurgelée_CitronJaune-RVB-150dpi-697x697
    Frozen fruit purées
    PuréeSurgelée_Citronvert-RVB-150dpi-697x697
    Frozen fruit purées
  2. ASSEMBLING AND PRESENTATION

    Spread each pastry base with the onion and anchovy fondue, cover with fine slices of cod then place in very hot oven, or grill very rapidly. Place in the centre of the plate. Mix the salsa with the chives and diced tomato. Pour this sauce over the tart. Decorate with a few sprigs of chervil, dill and coriander, then serve.

    This starter should be served warm, without excessively cooking the fish.

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