Chef Hubert's Stripped Cod and Salmon with Crispy Garlic Petals and Spiced Vinaigrette

• 400 g cod, cut into pieces
• 400 g salmon, sliced
• 1 tablespoon pure olive oil
• 4 large garlic cloves
• 1 teaspoon freeze-dried pink peppercorns
• 25 g fresh ginger
• 100 g arugula
• 100 g baby spinach
• 100 g mâche (lamb's lettuce)
• 12 cl spiced vinaigrette (recipe below)

• 3 tablespoons sunflower oil
• 2 tablespoons pure olive oil
• 2 tablespoons raspberry-flavored vinegar
• Juice of 1 lemon
• 5 g Madras curry
• 4 g quatre épices (four spices)
• 3 g star anise powder
• Gray ground pepper, to taste
• Fine salt, to taste

Difficulty: [usr 2]

1. Prepare the spiced vinaigrette by whisking together the oils, raspberry-flavored vinegar, lemon juice, spices, salt, and pepper until emulsified.
2. Peel and slice the garlic cloves into thin strips (petals). Heat the olive oil in a frying pan over low heat, add the strips, and fry gently to a blond color without overheating. Drain in a colander.
3. Cut the fish into steaks and cook by steaming or microwaving until tender.
4. Clean and mix the salads, then dress with the spiced vinaigrette.
5. On 4 plates, layer the dressed salad, top with stripped fish alternating with garlic petals. Drizzle more vinaigrette, sprinkle crushed pink peppercorns and ginger, and garnish with chervil sprigs.
6. Serve lukewarm.

A creation of Chef Hubert