Cod Steaks with Green Asparagus and Citrus

Recipe by Dominique Fonseca, Le Coq Hardi, Pouilly/Loire

Ingredients – Serves 4

• 4 x 150 g cod steaks
• 4 large green asparagus 
• 1 orange
• 1 grapefruit
• 100 g polenta
• 100 g milk
• 1/4 l orange juice
• 50 g raisins (soak in water for 1 h, then drain)
• Leek sprouts

Method

Peel the asparagus stalks and cook them in salted boiling water (so that they keep firm), then allow to cool.

Score the fish steaks and insert one asparagus into each. 

Bring the milk to the boil, add in polenta and raisins and season.

Pour the mix into a small and even-thickness dish and allow to set and cool. Then cut into 4 identical rectangles.

Using a knife, peel off the oranges and grapefruit (inner skin included) and retain the segments of pulp.

Slightly fry the cod steaks and the polenta pads in a non-stick frying pan and bake into pre-heated oven at hot temperature during 5 mn.

Reduce the orange and grapefruit juice into syrup.

Serving

On a hot plate, dress up the polenta, the citrus segments, the leek sprouts and cod steaks with a sprinkle of citrus syrup.