COD TAIL WITH BACON
1 min.
4 pers.
Moderate
A recipe for fish marinated and baked with bacon, quinoa and chestnuts: an original dish!
Ingredients
At Oliviers&Co
Thyme vinegar
Italian extra virgin olive oil
Pepper
At the market
800g cod fillet
12 thin slices of smoked bacon
545g quinoa trio
1 jar of brined chestnuts
1 clove of garlic
Steps
Place the fish in a deep dish with 3 tbsp. Italian olive oil and 2 tbsp. of thyme vinegar, season with pepper, cover with cling film and leave to marinate for 1 hour in the refrigerator.
Rinse the quinoa thoroughly and cook it in half its volume of boiling water for 15 minutes. Let it sit for a few minutes, stirring it with a fork to finish cooking (without draining it) and place it in a deep dish.
Sprinkle with 2 tbsp. thyme vinegar and olive oil, set aside.
Meanwhile, preheat the oven to 210°C. Drain the cod, wrap it in smoked bacon and put it in the oven for 15 minutes.
Brown the chestnuts for 4 minutes in 1 tbsp. olive oil and chopped garlic. Add the quinoa, season with pepper.
Serve with the sliced fish.
Oliviers & Co
Genève & Lausanne
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