En first place, prepare the vinaigrette by mixing in order:lemon juice, salt, pepper, mustard and grapeseed oil. Book.
Cook the cod in court-bouillon for about 10 minutes depending on the size.
Drain, and let cool.
Cook the vegetable torti for about 10 minutes in plenty of salted boiling water. Drain. Refresh. Leave to cool.
In a salad bowl, shred the flesh of the cod (it comes off easily if the fish is medium-cooked) and season with the vinaigrette.
Mix cod and seasoned torti.
Present on plates, garnish with lemon slices, and sprinkle with chopped chervil.
(Cod is that fish which, when salted and dried, will be called "cod". Its shiny, white flesh is underestimated, yet it is delicate and tasty).
Photos:Jacques Boulay
