• Gilles GB

Cod marinated in lime, artichokes, asparagus, hazelnuts and passion fruit

Cod, Gadus morhua, the best known species of gadidae, lives in the North Atlantic, from Canadian waters (in the west) to the Barents Sea (in the east). Fish of cold waters, it hardly descends below the 48th North parallel.

It is a white fish with fine flesh, without bones. This species is one of the most consumed species by the French.

A spring recipe mixing the multiple flavors of lemon, passion fruit, with the dense and tasty flesh of cod.

For this recipe, you will need for 4 people:

  • 4 cod blocks of 150 g,

For the marinade:

  • 40 g olive oil,

  • 1 drop of LEMON FOOD flavoring concentrate (do not use vaping flavorings !!)

  • 12 green asparagus,

  • 8 poivrade artichokes,

  • 1 lemon,

  • 5 cloves of garlic,

  • 1 cinnamon stick,

  • 25 g of ginger vinegar,

  • 160 g dry white wine,

  • 160 g white poultry stock,

Passion, hazelnut, coriander vinaigrette:

  • 30 g apple cider vinegar,

  • 20 g acacia honey,

  • 1/2 lime,

  • 90 g roasted and crushed hazelnuts,

  • 3 passion fruits,

  • 20 g hazelnut oil,

  • 20 g walnut oil,

  • 20 g sesame oil,

  • 45 g olive oil,

  • 5 g fresh chopped coriander,


  • 1 passion fruit.


  • Mix the olive oil with the lime flavor concentrate, season with salt and freshly ground pepper,

  • - Place the cod steaks on a baking sheet, sprinkle them with the marinade then film and let marinate for 3 hours in the cold,


  • Peel the asparagus, cook them in boiling salted water for 30 seconds, keep them firm, cool in ice,

  • Turn the artichokes, lemon them lightly, remove the hay then cut them into quarters,

  • Sweat the artichoke quarters in a frothy butter, add the peeled garlic and the lemongrass split and cut into sticks, deglaze with the ginger vinegar,

  • Add the dry white wine, reduce by half then wet with the white poultry stock,

  • Cook for about 15 minutes, season, remove the artichokes, reduce the cooking juices and bind with a knob of butter until coated, set aside,

Passion, hazelnut, coriander vinaigrette:

  • In a salad bowl, pour the cider vinegar and the honey, season, add the hazelnuts, the zest and the lime juice, the pulp of the passion fruits then add the oils while whisking,

  • Add the chopped cilantro, adjust the seasoning.


  • In a skillet, cook the cod steaks for 1 minute on each side with a knob of butter and over high heat; until slightly colored,


  • Deglaze the cod steaks with the passion fruit pulp, coat them with their cooking, season with salt and pepper,


  • In a plate, arrange the artichokes, place a cod steak, the asparagus on top and cover with the passion, hazelnut and coriander vinaigrette.

And to accompany this dish, a Pinot Blanc Mise du Printemps from Domaine Josmeyer (€ 12 from the cellar) or a white Saumur Clos Romans from Domaine des Roches Neuves (around € 52).

Wishing you good tasting, see you soon....

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