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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.

Ingredients

Recipe for 4 persons

The ingredients

240 Gr
Fresh cod fish
30 Ml
Maille extra spicy mustard
2 Unit(s)
Lemon
15 Ml
Pink peppercorn
15 Ml
Olive oil
6 Sprig(s)
Dill
5 Ml
Fleur de sel
80 Gr
Cream cheese
0.50 Unit(s)
Baguette
15 Ml
Cream 35%
  • Olive oil
  • Salt and pepper
Cod fish ceviche, dill, pink pepper and Maille extra hot Dijon mustard.

Preparation time: 30 min

Preheat your Four at 400 °F

  • The preparations
    Slice 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 ceviche
    Put 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 plating
    Put 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.

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