Almond milk poached cod loin, celery preserve

  • sans lactose
  • sans gluten
  • végétalien
  • végétarien

minuteur

Preparation : 20 min

Cooking : 18 min

Ingredients
for 4 people

  • 4 cod loins, 120 gr each
  • 500 gr of almond milk
  • 1 bunch of celery stick
  • 1 split and scrubbed vanilla pod
  • 1 pinch of fleur de sel
  • A few lamb’s lettuce leaves
  • 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
  1. Fill one third of the Vitaliseur’s vat with water and boil.
  2. 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.
  3. Once the celery is cooked, blend it to get a fine, smooth, well flavored purée. Adjust seasoning with fleur de sel and put aside.
  4. 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.
  5. 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.
  6. Serve and enjoy.

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