For 4 People

Ingredients

• 4 cod back fillets, 100g each, with skin

• 250 ml of coconut milk

• 250 ml of vegetable broth

• Albert Ménès lemongrass shavings

• A few sprigs of fresh cilantro

• A few kaffir lime leaves

• 4 tbsp of Albert Ménès preserved lemon paste with ginger

• 240g of basmati rice

• 1 organic lime

Preparation:

Cook the rice in 1.5 times its volume of water with the lid on. Leave it covered until use.

Prepare a clear poaching liquid:

In a large pot or sauté pan, bring the vegetable broth and coconut milk to a simmer, add the lemongrass shavings, and whole kaffir lime leaves.

Keep it at a simmer for 5 minutes. If the liquid reduces too much, you can add a bit of water.

Cook the fish:

When the rice is cooked and the poaching liquid is well-infused, place the fish fillets in the liquid and close the lid, cooking them at a temperature of about 90°C (194°F). Your fish is cooked when it is opalescent.

Keep the fish warm.

Make the lemon cream :

Remove the lemongrass and leaves from the poaching juice, add the lemon ginger paste.

Bring to a simmer.

Season and adjust to taste.

Plating:

Place 1 or 2 ladles of lemon cream at the bottom of the plate, the rice in a circle, the fish on top.

Zest the lime over it and serve.