Cod fillet on bay leaf skewers, with herb salad
4 servings
40 minutes
This exquisite recipe combines tender cod fillet grilled on bay leaf skewers with a fresh herb salad. Cod, a traditional fish in European cuisine, gains a rich aroma from the larding and bay leaves that release their spicy flavor when grilled. The salad, rich in herbs and vegetables, is filled with lightness and freshness, while the tarragon vinegar and walnut oil vinaigrette adds a subtle piquancy to the dish. This recipe is perfect for a summer dinner or festive gathering where highlighting natural flavors and elegant simplicity in presentation is important.
1
For the salad, clean the mushrooms, trim the stems, and slice the mushrooms into pieces, then cut the pieces into thin strips. Wash the radishes, dry them, and slice them into thin strips. Wash the cucumber, dry it, and cut it in half. Remove the seeds and dice the flesh into 5 mm cubes.
- Fresh chestnut (brown) mushrooms: 2 pieces
- Radish: 60 g
- Cucumbers: 60 g
2
Wash the salad leaves and dry them. Wash the basil leaves, pat them dry, and chop them coarsely. In a bowl, mix the mushrooms, radishes, cucumber and tomato cubes with the salads and herbs. Add flowers (if desired), gently mix and refrigerate until serving.
- Rocket (arugula): 120 g
- Purple basil: 6 pieces
- Tomatoes: 2 pieces
- Parsley: 20 g
- Chives: 20 g
3
To make the vinaigrette sauce, mix tarragon vinegar with broth and season with salt, pepper, and sugar. Whisk the mixture well until the sugar and salt crystals are completely dissolved. Finally, stir in walnut oil, whip vigorously, and season the sauce to taste.
- Tarragon vinegar: 2 tablespoons
- Vegetable broth: 2 tablespoons
- Salt: to taste
- Freshly ground black pepper: to taste
- Sugar: pinch
- Walnut oil: 4 tablespoons
4
Tear off the leaves from the bay branches except for one or two at the ends. Cut the cod fillet into 12 equal-sized cubes weighing about 40 g each. Season the fish cubes with salt and pepper, wrap them with bacon, and skewer them. Heat oil in a pan and fry the fish on skewers.
- Fresh bay leaf: 4 pieces
- Cod fillet: 500 g
- Salt: to taste
- Freshly ground black pepper: to taste
- Lard (back fat): 12 pieces
- Vegetable oil: 2 tablespoons
5
At this time, drizzle the salad with vinaigrette dressing and gently mix. Arrange the salad around the edge or in the center on plates or on an elongated dish. Place skewers with cod nearby and optionally drizzle with the remaining sauce.
- Walnut oil: 4 tablespoons
