It's FeGH citrus this summer! Discover FeGH's incredible, easy-to-make cod with 4 citrus jam recipe. And let the party begin...
For this recipe, you need:
- 1 jar of orange, grapefruit, clementine, kumquat jam
- 150 g of cod fillet portion
- 1 level tablespoon of virgin olive oil
- fleur de sel
Trim :
- 1 small orange pepper
- 1 lemon
- ¼ candied lemon 3 segments, peeled
- 3 fleshy Kalamata olives
- 1 small clove of garlic
Finishing :
- Furikake with seaweed and sesame
Steps:
- Rinse the cod, pat dry well, oil the fillet on both sides, add a little salt, wrap tightly in film before steaming.
- Cut the orange pepper into julienne strips, peel the lemon and remove 3 whole segments, cut the kumquat into thin slices, remove the seeds. Peel the garlic clove and cut into thick petals.
- Steam the wrapped cod for 5 minutes. Meanwhile, brown the julienne of peppers in a little hot olive oil over high heat, along with the olives, raw kumquats, lemon segments, and a tablespoon of citrus jam, while the fish cooks.
- Sprinkle with lemon juice to deglaze. Stop cooking as soon as the julienne is barely tender.
- Plating: remove the cling film, pat the cod fillet dry, center it in the middle of the plate, sprinkle the fish with a little virgin olive oil, place the garnish against the fillet, slide a few slices of raw kumquat on the other side, sprinkle with sesame and seaweed Furikaké, place a quenelle of Confiture Parisienne citrus jam.
Best enjoyed piping hot!
