Season the cod loins generously with salt and let sit in the refrigerator for 15 min.
Rinse well in cold water and pat dry.
2
Sesame Cream Sauce
Combine the cream with the sesame oil, tahini, garlic grated on a microplane and correct the seasoning.
Pour the cream sauce into an ovenproof dish, place the cod in the dish and roast at 80°C for 20 min depending on its thickness.
Remove the cod and bring the cream sauce to the boil. Correct the seasoning. Keep warm in a bain-marie.
3
Vegetable spaghetti
Peel and wash the carrots, wash the zucchini and cut into spaghetti strips using a mandoline.
Sauté separately in a little olive oil and season.
4
Plating
Wash and slice the scallions.
Begin plating with the cream sauce, top with the cod and arrange the vegetables on the side. Sprinkle the cod with the sesame seeds, sliced scallion, Fleur de sel and freshly ground pepper.
Chef's tip
Chef ’s tip :
Use Cooking Cream Sour Taste instead of a combination that calls for vinegar or lemon juice. That will save you a time and money.
Recipes
