Ingredients

Salted cod 450 g
Blueberry 1
Yellow pepper 1
Beetroot 1
Fennel 1/2
Lime 1/2
Oil, salt, pepper, thyme, mint, sesame, sugar q.s.
Trendy Drinking Straws
Love skewers

Method

Cook the beetroot in boiling water for 15/20 minutes. Once ready, blend with oil, salt and pepper.

Clean the cod and marinate with salt, sugar, mint and thyme for 2/3 hours. Once marinated, cook sous-vide in a steam oven at 60° for 15 minutes.

Dice the pepper and sauté in a pan with oil and salt, keeping it crispy.

 

Plating

Pour the beetroot cream into a cocktail glass, decorating with blueberries, mint and finely chopped fennel flavoured with lime. Place the salted cod with a skewer on the glass.