A few Red Meat radishes, cut in long julienne strips
A few soy bean sprouts
A few daisies
1 tablespoon of olive oil
salt, pepper
Fill one third of the Vitaliseur’s vat with water and boil.
In a compartment of the Vitaliseur’s Trio Grand Chef, lay the sliced celery. Add a bit of water along vanilla. Lay on the Vitaliseur’s sieve and preserve for 10 to 12 minutes.
Once the celery is cooked, blend it to get a fine, smooth, well flavored purée. Adjust seasoning with fleur de sel and put aside.
Place the cod loins, extra fresh and sized (in order to get a perfect identical cooking), in two compartments of the Trio Grand Chef. Cover the fillets with almond milk and lay on the Vitaliseur’s sieve. Cook for 5 to 6 minutes.
For the crunchy spring salad, mix in a salad bowl some lamb’s lettuce leaves, radishes, soy bean sprouts, daisies, some olive oil, salt and black pepper.