Deliciously fresh with a tangy taste for summer…
For 6 people
In a bowl pour the limes juice and the coconut milk, add the cut in thin slices red onion, the green part of the spring onion and a few coriander leaves chopped, the grated ginger piece, the lemongrass stalk finely chopped and some green pepper according to taste.
Add the cod cut into pieces of 1cmx1cm, a pinch of fleur de sel and grounded pepper and mix.
You may prepare this dish a little bit in advance, to allow the fish to get flavoured. Set aside in the fridge.
At serving time, grate the zest of the cumbava on top and add a coriander leaf.
You can also serve it on a bed of lettuce.
Plates: Souffle d’Or @ Haviland
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This recipe is a freely inspired tribute to the excuisite cuisine of my friend and…