Steamed cod with roasted hazelnuts

Steamed cod with roasted hazelnuts

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cod fillet, with the skin on






hazelnut oil

Preparation method

  • Portion the cod.
  • Salt the fillets of cod and allow to infuse for 2 hours.
  • Cook the cod in a preheated steamer oven.
  • Dry-roast the hazelnuts in a 200°C oven.
  • Place the cod fillets on plates and finish with the roasted hazelnuts and a few drops of hazelnut oil.

Serving suggestions

  • As a hot starter with pickled vegetables.
  • As a component in a composition with broccoli, cauliflower, fennel or conical cabbage.

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