Cod and mango carpaccio
Ingredients
For
6
personnes
- 300g skinless cod fillet
- 150g coarse salt
- 1 large mango
- 1 lime
- 3 tablespoons + 2 tablespoons of olive oil PDO Nice
- 6 sprigs of coriander
Tip
Feel free to replace the cod in the cod and mango carpaccio with sea bream or salmon.
Instructions
- Spread half the coarse salt onto a plate, place the cod on top and cover with the rest of the coarse salt. Chill for 20 minutes. Rinse and pat the fish dry.
- Mix 4 tablespoons of olive oil with the grated lime zest. Brush half of this mixture onto the fillet and return it to the fridge.
- Peel and stone the mango. Blend two-thirds of the mango with the lime juice and the remaining 2 tablespoons of PDO Nice olive oil. Cut the rest of the mango into very small cubes.
- Slice the fish into thin slices. Drizzle a little mango sauce onto the plates, scatter a few diced mango pieces over the top, and arrange a few slices of cod on top. Finish with a few drops of oil flavoured with lime zest and a few coriander leaves.
Tip
Feel free to replace the cod in the cod and mango carpaccio with sea bream or salmon.
We recommend...
For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.
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