Cod, trout roe, broccoli, jalapeño, herbs
- 100 g cod
fillet
- 1 dl water
- 5 g sugar
- 10 g salt
- Broccoli
- 1 jalapeño
- ½ dl olive
oil
- ½ dl sherry
vinegar
- 50 g trout
roe
- Cress, dill
Start by
mixing sugar, salt and water so the salt and sugar dissolve. Trim the skin from
the cod then place it in the sugar and salt water and let it sit in the fridge
for 2 hours. Take the cod out, and dry it with kitchen paper, then roll the cod
in plastic film and tie the ends so that a tight roll is formed. Bake the fish
in your ASKO oven at 40°C until it has a core temperature of 36°C. Let it chill,
then cut into 1 cm slices. Don´t forget to remove the plastic after cutting.
Mix oil and
vinegar with the jalapeno, according to taste (if you like it strong you can
add more). Slice the broccoli very thinly and dress with jalapeno vinaigrette.
Place the cod on a plate, top it with trout roe, then broccoli, and finish with
the herbs.