For 4 people
Preparation: 30min
INGREDIENTS
200g cod steaks
Coarse salt
1⁄2 orange
1⁄2 grapefruit
Olive oil
Soya sauce
Sugar
4 radishes
1⁄4 of cucumber
1 spring onion
200g canned chickpeas
100ml liquid cream
1 yellow lemon
Salt and pepper
1⁄4 bunch chervil
2 red cherry tomatoes
2 yellow cherry tomatoes
4 borage flowers
3 colored radishes
RECIPE
ESQUEIXADA
Cover the cod steaks with coarse salt and leave to marinate for 2 hours in the fridge. Then, cut the fish into medium cubes.
MARINADE
Zest and juice the citrus fruits then reduce with the sugar. Add the soy sauce and olive oil. Add to cod just before serving.
TRIM
Cut the cucumber into small cubes and the radishes into thin slices. Slice the spring onion.
CHICKPEA SAUCE
Finely mix the chickpeas with the cream and lemon.
Season then add the olive oil and 1⁄2 lemon.
DECORATION
Dress the cod with its marinade and add chervil sprigs and borage flowers, thin slices of radish and cherry tomato wedges.
FOOD & WINE PAIRING
Collioure White Premium
Collioure Blanc The Schists of Valbonne
Wine and gastronomy
The marriage of two French know-how
A true symbol of French gastronomy, knowing how to pair food with wine is a culinary art! The development of these recipes was built around a passionate collaboration between the Christian Bourquin Professional Hotel High School in Argelès-sur-Mer and our cellar under the aegis of the 5 seasoned senses of our oenologist and cellar master, Jauffrey Canier.
The revisitation of the traditional flavors of the Catalan terroir mixing the spectra of tasting, this was the common thread of the First year students of the BAC Professional Option Cuisine and Restaurant sector. We had only one interest: to magnify a common terroir with infinite potential that inspires us every day.
