Steamed Cod with Cress, Apricot, Radicchio, Walnut, Quinoa and Légumaise® Vietnam
Ingredients for 4 people
- 30 g cress
- Cayenne pepper
- 400 g cod fillet, skinless
- 150 g Légumaise® Vietnam (Available at Carrefour, Fruxino and EXKi restaurants)
- A handful of cress
- 40 g quinoa
- 30 g walnuts, finely chopped
- 30 g dried apricots, finely chopped
- 30 g radicchio, finely sliced
- Olive oil
- Salt and pepper
- Extra cress for garnish
Bring 30 g of cress to the boil with a splash of water. Season with a little sea salt. Remove from the heat and blend until smooth, adding a little cayenne pepper. Leave to cool.
Cut the cod into 4 equal portions. Fill a large syringe with the cress juice and infuse the fish by injecting it in several places.
Cook the quinoa according to the instructions on the packaging and leave to cool. Mix in the chopped walnuts, dried apricots and finely sliced radicchio. Add a splash of olive oil and season with salt and pepper.
Steam the fish for 5 minutes at 100°C.
To serve
Spread a spoonful of Légumaise® onto each plate. Place the fish on top. Divide the quinoa salad between the plates and finish with some fresh cress.
Used culinary technique
