Ingredients for the basil oil
- 100 g basil leaves
- 0.6 dl olive oil
- 0.6 dl sunflower oil
To prepare the basil oil
Blanch the basil, plunge into cold water, place in a tea towel and squeeze out the water. Heat up both oils to 60 °C and mix with the basil leaves for 5 minutes. Let the oil infuse overnight and pour through a coffee filter the next day.
Ingredients for the cod
- 4 cod fillets, skinless, each 100 g
- 4 tbsp basil oil
To prepare the cod
Brush the cod with the basil oil, vacuum-seal and cook on the Steam setting at 60 °C for approx. 4 minutes.
Ingredients for the wild herb spinach
- 300 g spinach, washed
- 300 g mixed wild herbs, washed
- 2 spring onions, finely diced
- 2 garlic cloves, finely diced
- 5 tbsp basil oil
- Freshly ground pepper
To prepare the wild herb spinach
Heat the basil oil in a pan, briefly sauté the spring onions and garlic and then add the spinach and herbs. Sauté for 2 minutes and season with salt and pepper.
Ingredients for the avocado cream
- 1 lime, juice and zest
- 2 tsp sugar
- 2 tsp green tea
- 1 tsp coriander seeds
- 1 tbsp crème fraîche
- 1 avocado
- Freshly ground black pepper
To prepare the avocado cream
For the avocado cream, bring the lime juice to the boil with the lime zest, sugar and green tea, and allow to reduce slightly. Mix in the crème fraîche and coriander seeds and leave to infuse for 5 minutes. Strain through a sieve. Mix the avocado flesh with the lime cream and season to taste with salt and pepper.
Place the wild herb spinach on plates, lay the cod on it and top with the guacamole and basil oil.
Cooking level for the cod
4 minutes | Steam setting at 60 °C