Cod backs with fennel and orange
Succumb to this recipe light and simple to execute! The Escal’s whole cod’s back is here superbly season by the surprising association of the fennel and the orange that side it. A refined and balanced dish which will achieve unanimity.
1. Thaw the cod backs. Preheat the oven to 200°C on convection mode.
2. Cook the fennels and the whole leek in a large volume of boiling salted water 30 to 40 minutes, then cool them off.
3. Cut the orange slices and brown them 3minutes each side with a bit of oil. Cut the fennels and the leek, then brown them for 4 to 5minutes with olive oil.
4. Season and cook the cods’ back for 6 to 8 minutes, then dress everything on a plate with a bit of olive oil and a lemon juice.
Tip: you can replace the leek by candied tomatoes.