Cod with celery
2. May 2012
Refreshing appetizer or light summer main course. I was inspired by the visit of Cantinetto Fiorentino and Aldente. At the Cantinetta Florentina Restaurant, Chef Antonello showed us his new spring menu, the beauty of the fresh and sunny Italian grown vegetables such as artichoke, celery, tomatoes. In this case, you will not even need herbs, because celery gives it all. Tomatoes add sweetness and sourness.
You can use cod as an affordable and inexpensive option, but no less suitable or other fish such as Narcissus (bar victoria), sea gull, ...
Aldente offers a cold-stewed fish in the tasting menu, which refreshes in the hot summer.
Postup
First wash the fish, dip the lemon juice and boil in steam. I use my favorite roaser, but any other method is fine. Just 10 minutes, just so the fish is not raw. Wash the celery and cut it on the slices of approximately 2-3 mm. Leave a section with young leaves.
Sprinkle boiled tomatoes with boiling water to remove the skin easily, clean it from the solid part that the tomato is attached to the stem and peel residue. Cut into bigger pieces.
Now just serve. On a large plate, treat 2/3 of the celery, celery leaves and tomatoes, place a fish on this vegetable bed (you can leave the whole filet in pieces or bruised) and lightly cover the remaining vegetables. Season all, pepper, squeeze with olive oil and serve half lemon straight or chilled.
As a main meal for 2 people.
