Summer Cod Sashimi


120gr Cod (Atlantic Cod Loins)

Beetroot leaves

Zest from 1 lemon 

Zest from 1 orange 

Pea1 r

40gr Beetroot jam

15ml Apple vinegar

20ml Extra virgin olive oil Agria Gea

3gr Sea salt

2gr Ground pepper

For the  Beetroot jam

1 kg canned beetroot, grated using a box grater

1 medium onion, sliced thinly

2 cups of orange juice

1 cup of brown sugar

¾ cup of apple cider vinegar

2 cinnamon sticks

1 pinch of ground clove


Preparation of the Beetroot jam

In a medium saucepan on medium heat, bring all the ingredients to boiling point uncovered and then simmer until half the juice is reduced.

Add in the grated beetroot and cook uncovered until nearly all the juice is gone.

Remove cinnamon sticks and place in sterile jars. Jam will keep in the refrigerator for several weeks.


Cut the cod “sashimi” (very thin) slices. 

Wash the orange, the lemon, the pear and the beetroot leaves and drain them.

Cut the pear thick slices.

Mix the beetroot jam with apple vinegar and olive oil, and add sea salt and ground pepper.

Take a plate and place the cod sashimi, the beetroot leaves, the pear, and spread the beetroot sauce.

After, season it and add lemon and orange zest. In the end, pour on olive oil.

If you prefer, serve with crackers or toasted sourdough bread.

Kali oreksi!