Semi-salted cod with courgettes and a lavender condiment
Recette proposée par Beatriz Gonzalez
Preparation 40 minutes
Cooking 20 minutes
1 kg cod |Coarse salt |Mini courgettes |Grapeseed oil |Olive oil |Lemon thyme |Garlic |1 bunch each of parsley, dill, coriander and chives |Butter |30 cl white wine |Lavender honey |Edible flowers: Garlic, chive, hibiscus, marigold, vene cress
1Rinse the cod fillets. Cover the fillets in coarse salt for 10 minutes, then rinse them. Cut the fillets into thick pieces of about 180 g each and place them in the refrigerator.
2For the garnish, wash the courgettes and cut off one end so that they can stand up. Cook the courgettes in salted boiling water and plunge them into ice cold water to cool them down. Hollow out the courgettes, reserving the insides for the lavender sauce.
3To make the lavender condiment, finely chop the herbs and melt the butter and combine them in a large bowl. Stir in the white wine. In a blender or food processor, blend the insides of the courgettes with a small amount of lavender honey and stir the resulting puree into the white wine mixture.
4Prepare an infused oil: Heat the grapeseed oil in a saucepan with one crushed garlic clove and some lemon thyme. Remove the oil from the heat and allow it to infuse while it cools.
5Pan-sear the cod skin side down in the infused oil for a couple of minutes until the fish is pearly white (it should remain slightly translucent).
6Fill the hollowed-out courgettes with lavender condiment. To serve, place a filled courgette on each plate. Add cod to each plate and decorate with a few dots of lavender condiment. Garnish with a few flowers on top.