Fresh Poached Cod Salad with Lemon Vinaigrette

• 350 g Panzani vegetable torti
• Court-bouillon
• 300 g cod
• 2 lemons (juice of 1 + 1 sliced)
• 3 tablespoons grapeseed oil
• 1 teaspoon white mustard
• 1 pinch salt
• 3 turns of the pepper mill
• Chopped chervil

1. Prepare the vinaigrette first: whisk together lemon juice, salt, pepper, mustard, and grapeseed oil. Set aside.
2. Poach the cod in court-bouillon for about 10 minutes, depending on thickness. Drain and cool completely.
3. Cook the vegetable torti in abundant salted boiling water for 10 minutes. Drain, refresh under cold water, and cool.
4. In a large salad bowl, flake the cooled cod (it shreds easily when medium-cooked) and dress with the vinaigrette.
5. Gently mix in the torti.
6. Plate the salad, garnish with lemon slices, and sprinkle with chopped chervil.

Pro tip: Cod's firm, shiny white flesh is delicate and mildly sweet—perfect for salads. When salted and dried, it becomes prized stockfish.

Photo: Jacques Boulay