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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.
Note The recipe is also working pretty well with the salmon and the scallops.


Recipe for 4 persons

The ingredients

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

Preparation time: 30.00 min

Preheat your Four at 400.00 °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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