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.
L'idée déco The recipe is also working pretty well with the salmon and the scallops.
IngredientsRecipe for 4 persons
Fresh cod fish
Maille extra spicy mustard
Fleur de sel
- Olive oil
- Salt and pepper
Preparation time: 30.00 min
Preheat your Four at 400.00 °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.