Everything has been done to ensure that this dish is enjoyed with great pleasure, especially for fish lovers. Additionally, it will make a striking impression on your table.
Lightly brush the pastry sheets with olive oil using a brush. Place each sheet in a bowl, shaping it into a flower-like shape. Bake for 10 minutes at 180°C. Allow to cool.
Wash the leaves, aromatic herbs, edible flowers, and vegetables. Cut the cherry tomatoes in half, the onions into strips, and the strawberries into slices. Set aside.
Cut the cod fillets into 2 cm cubes, season with salt and pepper. Dredge them in flour, then in beaten egg, and finally in a mixture of breadcrumbs and ground almonds. Cook them in a pan with a little oil. Transfer them to a paper towel.
To finish, arrange a base of salad and aromatic herbs in the bowls, topped with the breaded bites garnished with tomatoes, onions, and strawberries. Season with salt and pepper. Decorate with a few wildflowers to complete. Serve with a vinaigrette on the side.
0 servings
4
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