'12 cod fillets without bones'
50 ml of lime juice
1 tablespoon of chopped parsley
10 ml of green peppercorn oil
Salt
150 ml of coconut milk
1 slice of mango (see recipe below)
1 tablespoon of ralied hazelnut
Mango slice (100 units)
300 g of mashed mango and purred
100 ml of glucose
Peppercorn oil (1 week in advance)
100 g of peppercorns
30 ml of rum
15 ml of white vinegar
2 sprigs of thyme
1 bay leaf
4 cloves of garlic
750 ml of canola oil
'12 cod fillets without bones'
50 ml of lime juice
1 tablespoon of chopped parsley
10 ml of green peppercorn oil
Salt
150 ml of coconut milk
1 slice of mango (see recipe below)
1 tablespoon of ralied hazelnut
Mango slice (100 units)
300 g of mashed mango and purred
100 ml of glucose
Peppercorn oil (1 week in advance)
100 g of peppercorns
30 ml of rum
15 ml of white vinegar
2 sprigs of thyme
1 bay leaf
4 cloves of garlic
750 ml of canola oil
Prepare the peppercorn oil, leaving all ingredients to infuse for a week
Bake the mango slices and reserve them in a dry container: heat the glucose until it melts and mix with the mango pulp
Spread thin layers on a silpat (silicone leaves found at specialized kitchen stores) in the shape of rectangles 7 x 3 cm
Roast in a preheated oven at 130°C for 30 minutes or until crispy
Place the cod fillets in a bowl, add lime juice and coconut milk, and mix
Add the peppercorn oil and finally the parsley leaves
Taste with salt and let it rest in the refrigerator for 10 minutes
To finish, decorate with a mango slice and ralied hazelnut
Yields 4 servings.
