Two of cabillaud
A delight!
You will need: (for 4 people)
- 4 backs of cod
- 7cl balsamic walnut and curry
- 2cl of soy sauce
- Oil
- Salt & Pepper
- Rinse the cod backs, then cook them in a lightly oiled pan for about 15 minutes. Keep an eye on them.
- In the meantime, in a small pan, pour the soy sauce and the walnut and curry balsamic, and let it reduce over medium heat for 5 minutes.
- Pour the contents of the pan onto the fish and season with salt and pepper.
- Serve the fish with mashed sweet potatoes or a pan of crunchy vegetables.
Tip: This recipe can also be created with combava and Madagascar vanilla vinegar or pink lemon and ginger vinegar.
