Cod Salad with Mandarins and Mango Vinegar Dressing
Salads • European
Description
Everyone knows that citrus fruits make fish more interesting and vibrant. While lemon is often used for this purpose, mandarins work wonderfully too — there is about four times more fish than mandarins here, creating a beautiful balance of flavors on the plate.
Ingredients
- Cod fillet 5 oz
- Mandarins 1 piece
- Courgette 1 piece
- Unsalted peanuts, shelled 5 oz
- Iceberg Lettuce 5 oz
- Meyer Lemon Juice 0 fl oz
- Thyme 1 sprig
- Ground coriander 1 sprig
- Bay leaf 1 piece
- Turmeric a pinch
- Asafetida a pinch
- Ocean salt a pinch
- Ginger a pinch
- Champagne Vinegar 0 fl oz
- Mandarin Puree 2 tablespoons
Step-by-Step Guide
Step 1
Rinse the cod fillet, dry it with a paper towel, rub it with salt and spices, and place it in a steamer along with the bay leaf, thyme, and cilantro. Steam for about 8 minutes.
Step 2
Drizzle the cooked fish with lemon juice and break it into pieces about 2–3 cm in size.
Step 3
Wash the lettuce leaves, dry them with a paper towel, tear them, and place them in a bowl.
Step 4
Slice the cucumber as thinly as possible and add it to the lettuce leaves.
Step 5
Add the fish, peanuts, and mandarin segments (if the mandarin is large, you can cut them in half).
Step 6
Mix the vinegar with the mango puree and dress the salad. You can confidently replace this mixture with ready-made mango vinegar, using about 40 ml.
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