Summer Cod Sashimi
Ingredients
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
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.
Preparation
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!