the recipe by Alice Di Cagno and Victor Gaillard

Ingredients for 4 persons

• 500 g of cod fillet
• 2 sweet potatoes
• 1 organic lime, zest and juice
• 1 organic lemon, zest and juice
• 5 tbsp. to s. olive oil
• 6 organic carrots
• 3 cm of fresh turmeric
• Chopped fresh herbs (parsley, coriander)
• 1 C. to s. coriander seeds
• 1 handful of Greek black olives
• Olive oil
• Coarse salt

The preparation

Hummus

Cook the sweet potatoes in their skins, in foil, in the oven at 180°C for 30 minutes. Once they are cooked, scoop out the flesh and mix it with olive oil, salt and juice.
yellow lemon.

Carrot juice

In a juicer, put the carrots, fresh turmeric and coriander seeds. Collect the juice, reduce it by half over low heat and season if necessary with a little lemon juice and salt.

Fish

Coarsely salt the cod fillet with coarse salt, leave to rest for 10 minutes. Rinse thoroughly and dry. Cut the fillet into strips approximately 1 cm thick. Season with chopped fresh herbs, lime zest and juice. Dry the olives for 10 minutes at 120°C in the oven.

Dressage

Place the hummus at the bottom of the plate. Arrange the cod ceviche on top. Season with carrot juice, turmeric, fleur de sel and lime and yellow zest. Garnish with the dried olives.