Santos Recipe for March: Warm cod mille-feuille

01 / 03 / 2018 —

We want you to enjoy your kitchen while preparing the simplest to the most elaborate recipes. Alone or in company, in silence or with your favourite music playing in the background, on a rainy day or a hot summer day. This March, we encourage you to try this recipe for Warm cod mille-feuille.

Ingredients (serves 2)

For the mille-feuille

1. A silicone baking mould for cooking in the microwave
2. 2 desalted salt cod loins weighing approximately 250 g (fresh cod will also do)
3. 1 pickled red onion, thinly sliced *
4. 1 roasted or boiled beetroot, thinly sliced
5. A variety of baby leaf lettuce
6. 2 sprigs of parsley
7. 1/2 lemon

For the pickled onion

1. 1 red onion
2. 50 ml white vinegar
3. 15 ml boiling water
4. 25 g sugar
5. 1 pinch salt

For the honey and nut vinaigrette

1. 3 tablespoons of white wine or cider vinegar
2. 3 tablespoon walnut oil
3. 3 tablespoons extra virgin olive oil
4. 2 tablespoons mild honey
5. Walnuts, hazelnuts and almonds.
6. Freshly ground salt and pepper

Method for the pickled onion

Cut the onion into thin slices. Place it in boiling water for a couple of minutes. Cool it under cold running water to stop the cooking and then drain off any excess water.

In a pot, combine the vinegar, sugar and salt. Place over a low heat until it comes to a boil. It doesn't really need to boil, but the heat will ensure that the sugar dissolves completely. Leave to cool.

Once the onion is completely cold, place it in an airtight container and cover with the marinade mixture. Set it aside. After two hours, the pickled onion will be ready, but it will be even better if left overnight.

Method for the vinaigrette

Finely chop nuts, without losing their texture. Toast them in a frying pan with no oil, stirring almost continuously for a couple of minutes over a medium heat.

In a small jar, combine the vinegar, walnut oil, olive oil, salt, pepper and 2 tablespoons of honey. Mix thoroughly and add 3 tablespoons of chopped and toasted nuts. Mix well again and set aside.

Method for the cod mille-feuille

Prepare a parsley oil by finely chopping this herb and mixing it with extra virgin olive oil. Sprinkle the mixture over the cod loins, add salt and pepper and squeeze half a lemon over them.

Transfer them to a bowl, skin side down with the white meat facing up. Cover and microwave at 600 W for 3-5 minutes, depending on the thickness of the loins.

Remove from the microwave, take out the loins and separate into flakes. This should be rather simple as the texture of the cod will be very tender. Dress the cod flakes with the honey and nut vinaigrette.

For plating, place a layer of cod flakes dressed with the vinaigrette on the plate, then a layer of red onions on top, another layer of lettuce leaves and another layer of beetroot. Finish with some lettuce leaves, pickled red onion rings and cod flakes. Drizzle with more honey and nut vinaigrette.

To see photos of the preparation and final presentation of this recipe, please visit the blog Sweet and sour.