Recipe for Cold Cod Salad with Olives, Fresh Pea Cream, Raw Spring Vegetable Julienne with Rice Vinegar, and Sunflower Petals.

For the fish: Remove the bones and skin from the cod. Season it with salt, then roll the fish fillet in the chopped olives. Wrap the fillet in plastic wrap (as you would for making a roast) and shape it into a ballotine. Poach the ballotine in a water bath at 41 degrees for 1 hour and 20 minutes.

For the pea cream: cook the peas in boiling salted water, then cool them in ice water to preserve their green color. Blend them afterwards. Add the cream cheese and salt. Then strain through a fine sieve to remove the skins from the peas.

For the dressing: Mix all the ingredients together. Set aside.

For the vegetable julienne: Cut the raw vegetables into thin juliennes, keeping only the skin of the zucchini. The rest can be used to make a zucchini soup. Season the raw vegetables that have been cut.

For the plating: in a shallow bowl, place three tablespoons of pea cream. Cut a nice slice of cod medallion per plate and place it on the pea cream. Then, on the medallion, add a handful of seasoned vegetables. Finish the plating with a few leaves of mint, cilantro, and a few sunflower petals.

To finish Tip: if you prepare the fish on the same day, right after cooking, plunge the hot, still wrapped fish into an ice water bath (with ice cubes) to quickly cool it down. This helps keep the flesh firm and makes it easy to slice for serving in the salad.