Cod in wild flowers

A beautiful and wonderfully aromatic preparation of cod with chives, lavender, and mixed flower petals.

Makes 1kg for ten servings.

Cod in wild flowers

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grape seed oil



chive blossoms



dried lavender



cod fillets



mixed flower petals

As needed:



Preparation method

  • Heat the grapeseed oil to 80°C and add the chive blossoms and lavender.
  • Infuse for 15 minutes and then pass through a fine-meshed sieve to remove the flowers from the oil.
  • Cut the cod into ten, neat, equal-sized pieces weighing about 100g each.
  • Place each of the cod pieces into its own vacuum sealer bag, add a tablespoon of the chive and lavender oil and a little salt, and vacuum seal.
  • Cook the cod in a warm water bath at 48°C for 12 minutes and then cool in ice water.
  • Place the mixed flower petals in a gastronorm tray, size ½ GN, and marinate the fish in the flower petals. 
  • In the meantime, heat the remaining infused chive and lavender oil to 180°C.
  • Place the cod on a slotted spatula and carefully pour the oil over it.
  • Heat the cod under the overhead food warmer or in an oven without a fan at a low temperature.
  • Finish with salt.

Serving suggestions

  • Perfect with a Jerusalem artichoke crème, beurre blanc, and puffed sunflower seeds.
  • Vary with different flowers depending on the rest of your composition.
  • Delicious with the tart flavours of citrus, tomato, and tarragon.

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