Cod fish ceviche, dill, pink pepper and maille extra hot dijon mustard.
Appetizers, Fish, Seafood & Shellfish
Fresh cod fish stripes cooked in a mix of lemon and Maille extra hot Dijon mustard, topped with dill and cream cheese.
IngredientsRecipe for 4 persons
Fresh cod fish
Maille extra spicy mustard
Fleur de sel
- Olive oil
- Salt and pepper
Preparation time: 30 min
Preheat your Four at 400 °F
- The preparationsSlice the cod fish, squeeze and strain the lemon juice.Slice the baguette, put it on a baking tray a drizzle of olive oil, and toast it in the oven on 400F for 3 to 4 minutes.Chop the dill. Mix the lemon juice with the Maille extra hot Dijon mustard.Work the cream cheese with a little bite of cream to smooth it a little bite, watch out it needs to stay stiff enough for the plating.
- The cevichePut the cod in a plate and pour the mustard mix everywhere on the top.Reserve it for 1 to 2 hours in the fridge. Out of the fridge add the olive oil and the sea salt, and let it seat room temp for 15 minutes.
- The platingPut a slice of fish on each toast, some dill on the top, then with a pastry pocket garnish with the cream cheese mix and finish with some pink pepper.
The recipe is also working pretty well with the salmon and the scallops.