We have good news for all those wild about skewers and lacquered meats found in Japanese and stylish restaurants … the “fish” version for summer is just as sweet & sour as it is addictive. We wager everything on the soya cod… Quite simply: delicious.
For 4 persons
Preparation: 35 minutes
Cooking: 10 minutes
Place the chunks of cod in some coarse salt (totally cover up the chunks and leave for 10 min). Then rinse abundantly under cold water and set aside in a fresh place.
Prepare the sauce to lacquer the fish: mix the honey with the olive oil and the soya sauce. Add the grated skin of the two lemons and the juice.
Cook à la plancha or in a hot pan, with sulfurized paper at the bottom, the skin side of the cod for 2 min, then lacquer the flesh side of the cod with the mixture soya/lemon /olive oil/honey.
Finish the cooking by baking the cod at 180°C during 8 min.
Peel the melon and remove the seeds.
Cut the melon flesh into slices and pan fry it with olive oil in a warm pan in order to obtain quick colouration without cooking it.
Lacquer the melon from the Haut-Poitou with the same mix as for the fish, finish by adding a twig of lavender.
When serving, place in a flat plate the snacked melon, then add the chunk of cod.
