Cod Loin, Sautéed Cucumbers and Preserved Lemon with Mint-Lemon Cream
Ingredients:
- CastelineS L’Aglandau Olive Oil
- CastelineS Ginger Olive Oil
- 4 portions of cod loin
- 1 and a half cucumbers
- 1 slice of preserved lemon
- 15 cl light cream
- 4 sprigs of mint
- 1 Menton lemon
- parsley or cilantro
- basmati rice
- 4 bunches of cherry tomatoes
Place the cod pieces and washed cherry tomato bunches in an oven dish.
Drizzle the cod with a little olive oil.
Salt and pepper the fish and tomatoes.
Bake in your preheated oven at 180°C for approximately 25 minutes.
Meanwhile, prepare the basmati rice as indicated on the package.
Peel the cucumbers, leaving alternating strips of skin.
Remove the seeds from the center and cut the cucumbers into fairly small pieces.
In a sauté pan with olive oil, add the cucumber pieces and a finely chopped quarter of preserved lemon.
Sprinkle with olive oil, ginger, and pepper. Adjust the salt seasoning as the preserved lemon adds salt to the preparation.
Sauté the cucumbers until cooked but still slightly crunchy. Monitor the cooking by gently turning the vegetables. Add a little water if necessary.
Squeeze half a lemon.
Prepare the sauce by mixing lemon, cream, and washed, chopped mint. Season with salt and pepper.
In a teaspoon of lemon juice, add a little cornstarch and dissolve. Add to the cream.
On serving plates, serve the cod loin accompanied by its sautéed cucumbers with preserved Menton lemon and ginger.
Garnish with a few sprigs of parsley or cilantro.
Add a drizzle of sauce and serve the rest separately.
Place the cherry tomatoes and rice, serve hot.