Steamed salt cod, salted almonds with turmeric, raw asparagus, and emulsified jelly

Duration

30 min

Difficulty

Average

Servings

X 4

4 fillets of salt cod, weighing about 150 grams each

8 large green asparagus spears

200 g of almonds

7 g of fine salt

25 g of egg white, lightly beaten with a fork

Turmeric powder

Peanut oil

Herbs

  1. Remove the skin and bones from the salt cod fillets and simmer them over low heat for about 2 hours; strain and let cool, then gradually whisk in peanut oil, a little at a time, as if making mayonnaise.
  2. Using a vegetable peeler, cut the thoroughly washed asparagus into thin strips, then soak them in ice water for 30 minutes and pat dry with paper towels.
  3. Toast the almonds in the oven for 15 minutes at 170°C, then season them with salt, egg white, and turmeric, stirring quickly.
  4. Bake for a few minutes at 180°C, then blend until coarsely chopped.
  5. Add herbs to taste to a pot of boiling water and steam the cod fillets for 5 minutes; season the raw asparagus with oil and salt; serve by drizzling the emulsified gelatin, turmeric-flavored almonds, and asparagus over the fish.
Back to recipes
Back to top