Cod Fillet, Sautéed Cucumber and Lemon Confit, Mint and Lemon Cream
Aglandau & Ginger
• 1½ cucumbers
• 1 slice lemon confit
• 15 cl / 5 fl oz single cream
• 4 mint sprigs
• 1 lemon
• parsley or coriander
• basmati rice
• olive oil Aglandau
• olive oil with ginger
• 4 bunches of cherry tomatoes
Drizzle olive oil on the fish.
Season the fish and tomatoes with salt and pepper.
Bake in a pre-heated oven at 180° / 350°F / GM4 for about 25 minutes.
Meanwhile, prepare the rice as shown on the packet.
Peel alternate strips of skin off the cucumbers.
Remove their seeds and slice the cucumbers into fairly small longways pieces.
Pour some olive oil in a skillet. Add the cucumber pieces and a quarter of the lemon confit, finely diced.
Sprinkle with ginger-flavoured olive oil and pepper. Check the seasoning, as the lemon citron makes the dish saltier.
Fry the cucumber pieces until cooked but still a bit crunchy. Monitor their progress, and turn over as required. If needed, add a little water.
Squeeze the juice of half a lemon.
Prepare the sauce: mix the lemon juice, cream, and (washed, finely chopped) mint. Add salt and pepper.
Mix a little cornflour in a teaspoon of lemon juice, and add to the cream.
Serve the cod portions on individual plates, with a side garnish of fried cucumber with lemon confit and ginger.
Decorate with a few sprigs of parsley or coriander.
Add a drizzle of sauce, and serve the rest separately.
Add the rice and cherry tomatoes, and serve very hot.
A recipe by one of our bloggers, Nicole Passions, who creates delicious and inventive dishes using our olive oils.
Her blog (in French):
Organic Classic& Sea Bass Fillet, Artichoke, and Olive Oil Potato Purée
Noir d'olive& Osso Bucco
L'Aglandau& Chicken with Lentils
Noir d'olive& Mushroom Soup
Noir d'olive& Stuffed Aubergines
Classic& Fennel Soup
Fruité Vert& Tagliatelle Alio Olio
Classic Fruité Vert& Hamburger
Classic Fruité Vert& Beef Fillet, Fluffy Potatoes and Green Beans with Almonds
Rosemary and Thyme Olive Oil& Pan Fried Mackerel Fillets
Red Mullet en Papillote& Red Mullet en Papillote
Citron Olive Oil& Fettuccine with Sardines
Ginger Olive oil& Pad Thai with Prawns
Organic& Gnocchi in Roast Tomato Sauce
Aglandau & GingerCod Fillet, Sautéed Cucumber and Lemon Confit, Mint and Lemon Cream
Fruité NoirButternut Egg & Shiitake Cream
Garlic & Basil and MintTuna Steak and Tomato confit
Beetroot Houmous& Noir d'Olive AOC Provence
Red cabbage Burger& Noir d'Olive AOC Provence
Leek soup& Aglandau
Spaghetti with seafood "à la niçoise"& Noir d'Olive AOP
organic Lemongrass& Roasted zucchini, tapenade
Lemongrass olive oil& Asparagus pie
Classic Organic, green tapenade, black olives& Pan bagnat with sardines