Cod and fruit are a surprising combination for those who try them for the first time — and one that they fall in love with at first bite. This recipe for cod slices with endive, Granny Smith apple, and Jerte cherries on a crispy puff pastry base demonstrates that the unexpected can be extraordinary. A light, elegant dish full of contrasts: savory and sweet, cold and warm, crispy and silky. Perfect as a starter for a special meal or as a light dinner with personality.
Cod with fruit: a combination that works (and why)
Before you think this is an unfounded extravagance, let me explain why cod and fruit make a pair. Gastronomy is not based on whims: it is based on complementary contrasts that stimulate the palate in a balanced way.
Desalted and sliced cod has three characteristics that make it ideal for combining with fruit:
- Residual saltiness: Even when well desalted, cod retains a hint of saltiness that contrasts and enhances the natural sweetness of the fruit (the same principle as adding salt to watermelon or melon).
- Soft texture: Thin slices of raw-cured cod have a silky texture that needs a crunchy counterpoint. The apple and puff pastry provide that crunch.
- Neutral flavor: Desalted cod has an elegant but subtle flavor that does not compete with sweet or acidic ingredients but complements them.
This combination is not new: in Portuguese cuisine, cod with raisins and pine nuts is a centuries-old classic. In the Basque Country, cod with apple compote is served in several Michelin-starred restaurants. Fruit and white fish are a natural pairing when handled thoughtfully.
Ingredients and where to find them
Ingredients (4 servings as a starter)
- 300 g desalted cod loin (very firm, cold)
- 1 small endive (only the inner, yellower leaves)
- 2 Granny Smith apples
- 100 g Jerte cherries (fresh in season, or in light syrup otherwise)
- 1 rectangular puff pastry sheet (butter, not margarine)
- 50 g shelled walnuts
- Extra virgin olive oil
- Modena vinegar
- 1 tablespoon orange blossom honey
- 1 teaspoon Dijon mustard
- Maldon salt and black pepper
Notes on ingredients
The Granny Smith apple is irreplaceable in this recipe. Its acidity and firm crunch provide the contrast that the cod needs. A sweet apple like Fuji or Golden does not work as well: too sweet, not enough acidity, more mealy texture.
Jerte cherries (protected designation of origin, Extremadura) have a perfect sweet-tart balance and an intense red color that provides visual appeal. Out of season (June-July), you can use well-drained cherries in light syrup, rehydrated dried cherries, or even fresh blueberries as an alternative.
The perfect cod for slicing
For this recipe, you need a first-quality cod loin: firm, well desalted, and boneless. At Bacalalo.com, we select loins that are easy to slice and maintain their structure. Since 1990 in Mercat del Ninot, we know which cod works for each recipe.
The crispy puff pastry base
The puff pastry provides a crispy base that contrasts with the softness of the cod and the juiciness of the fruit. The key is to bake the puff pastry completely flat, without letting it rise, to create a savory "cracker."
Preparation
- Preheat the oven to 200 °C (390 °F) with top and bottom heat.
- Unroll the puff pastry sheet on parchment paper. Prick thoroughly with a fork (this prevents it from rising).
- Place another sheet of parchment paper on top and a heavy baking tray over it (or ceramic baking beads). This keeps the puff pastry flat.
- Bake for 15 minutes. Remove the top tray and paper. Bake for 5 more minutes until golden and crispy.
- Remove from the oven, sprinkle with Maldon salt while hot, and let cool completely.
- Cut into rectangles approximately 8 × 12 cm (one per person) or your preferred shape.
Tip: You can bake the puff pastry the day before and store it in an airtight container. It stays crispy for 24-48 hours.
How to slice cod correctly
Slicing thin desalted cod is a technique that requires a bit of practice but completely transforms the product. The thin slices are eaten like a carpaccio: uncooked, with just the dressing.
Slicing technique
- Temperature: The cod must be very cold (straight from the fridge) or even slightly frozen on the surface (15-20 minutes in the freezer). This makes thin slicing much easier.
- Knife: Use a long, very sharp, thin-bladed knife. A salmon knife (long and flexible) is ideal. If you don't have one, a thin bread knife can work.
- Angle: Cut diagonally, with the knife almost parallel to the cutting board (20-30° angle). The movement should be long and fluid, without sawing. A clean, single stroke.
- Thickness: The slices should be translucent, about 2-3 mm thick. If you can see the cutting board through the slice, the thickness is correct.
- Arrangement: Place the slices directly on a plate or on the puff pastry, slightly overlapping like fish scales.
If you can't get slices thin enough, don't worry: irregular flakes of 3-5 mm will also work. The dish will be less "restaurant-style" but just as tasty.
Endive: the bitter leaf that balances everything
The endive is not here by chance. Its mild bitterness is the bridge that connects the saltiness of the cod with the sweetness of the fruit. Without that bitterness, the dish would be too sweet-salty, lacking the complexity that a third flavor provides.
Use only the inner leaves of the endive (the yellow and light green ones). They are more tender and less bitter than the outer ones. Wash them well, dry them thoroughly with a salad spinner, and tear them by hand (not with a knife, which oxidizes the edges).
If you can't find endive, red radicchio or Belgian endive are valid alternatives that provide a similar bitterness.
Granny Smith apple and Jerte cherries
Apple preparation
Cut the Granny Smith apple into thin sticks (julienne) or thin slices with a mandoline. Important: immediately sprinkle with lemon juice to prevent oxidation (browning). You can prepare it up to 2 hours in advance if you keep it submerged in lemon water in the refrigerator.
The crunch and acidity of the Granny Smith are fundamental: it is the ingredient that "wakes up" the palate between the silky cod and the sweet cherries.
Cherry preparation
If fresh: pit and cut in half. If in syrup: drain well, pat dry with paper towels, and cut in half. If dried: rehydrate for 1 hour in warm water with a splash of Modena vinegar (they will absorb the sweet and sour flavor).
Complete step-by-step recipe
- Prepare the puff pastry as instructed above. Let it cool and cut into 4 rectangles.
- Slice the desalted cod into thin pieces. Keep chilled, covered with plastic wrap.
- Prepare the endive: wash, dry, and tear by hand. Set aside.
- Cut the apple into julienne strips or slices. Sprinkle with lemon. Set aside.
- Prepare the cherries according to the format you are using. Set aside.
- Toast the walnuts in a dry pan for 3-4 minutes over medium heat. Let cool and chop coarsely.
- Prepare the vinaigrette: mix 4 tablespoons olive oil, 1 tablespoon Modena vinegar, 1 tablespoon honey, and 1 teaspoon mustard. Emulsify with a fork.
- Assembly: Place a puff pastry rectangle on each plate. Arrange a bed of endive. Place the overlapping cod slices. Distribute the julienned apple and cherries. Scatter the walnuts. Dress with the vinaigrette. Finish with a few Maldon salt flakes and a drizzle of extra virgin olive oil.
The dressing: honey and mustard vinaigrette
The dressing for this salad must balance four flavors present in the dish: the saltiness of the cod, the sweetness of the fruit, the bitterness of the endive, and the acidity of the lemon.
The honey and mustard vinaigrette achieves this balance: the honey connects with the cherries, the mustard provides a subtle tang, the Modena vinegar adds sweet acidity, and the olive oil rounds everything out.
Perfect ratio: 4 parts oil : 1 part vinegar : 1 tablespoon honey : 1 teaspoon mustard. Emulsify well before serving (shake in a lidded jar or whisk with a fork). A separated vinaigrette loses its cohesive effect.
Presentation and plating
This dish appeals to the eyes before the mouth. The colors are spectacular: the white of the cod, the acidic green of the apple and endive, the intense red of the cherries, the golden brown of the puff pastry.
Presentation tips:
- Large, minimalist white plate. Leave negative space.
- The puff pastry goes on the base, not standing upright (it would fall).
- The cod slices overlap like flower petals or fish scales.
- Cherries distributed irregularly (not symmetrically): 3, 5, or 7 per plate.
- Chopped walnuts (not whole) sprinkled at the end.
- The drizzle of olive oil is poured from a height to fall in a fine line.
Frequently asked questions
Is it safe to eat raw cod in slices?
Desalted cod is not technically "raw" in the usual sense: the salting process denatures the proteins similarly to an acid cooking (like a ceviche). Additionally, salting and drying eliminate the possibility of anisakiasis. Salted cod that is desalted and sliced is safe for direct consumption without further cooking.
Can I substitute Jerte cherries with another fruit?
Yes. The best alternatives are: fresh blueberries (sweet-tart), seedless red grapes cut into quarters, raspberries (more acidic, interesting contrast), or deseeded pomegranate in season. Avoid very sweet fruits like mango or banana, which would unbalance the dish.
Can it be made without puff pastry?
Yes, although you will lose the crunchy contrast. Alternatives: crystal bread toasts, seed crackers, rice chips, or simply serve as a salad without a crispy base. Puff pastry is recommended but not essential.
How far in advance can I prepare this dish?
The puff pastry can be baked 24 hours in advance. The cod slices can be cut 4-6 hours in advance (covered with plastic wrap and chilled). The vinaigrette lasts 3-4 days refrigerated. The apple should be prepared a maximum of 2 hours in advance with lemon. Final assembly is done just before serving.
What wine pairs with this dish?
A fresh white wine with good acidity: Albariño, Godello, Verdejo, or a Cava Brut Nature. The wine's acidity connects with the acidity of the apple and vinegar, while its freshness complements the lightness of the dish. Avoid heavily oaked wines that would overpower the delicate flavors.
Is this dish suitable for coeliacs?
Conventional puff pastry contains gluten. For a gluten-free version, substitute with gluten-free bread toasts, baked polenta chips, or omit the crispy base. The rest of the ingredients are naturally gluten-free.
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Conclusions
This recipe for cod fillets with endive, Granny Smith apple, and Jerte cherries proves that interesting cuisine comes from bold combinations. The saltiness of the cod, the acidity of the apple, the sweetness of the cherries, and the bitterness of the endive create a balance of flavors that stimulates the palate from beginning to end.
It's a dish that impresses with its visual elegance, surprises with its flavor contrasts, and satisfies with its freshness. Perfect as a spring or summer starter, or as a light dinner when you want something special without spending hours in the kitchen.
As always, it all starts with the product. A well-selected cod, firm and properly desalted, is the base on which to build this dish. At Bacalalo.com, since 1990 in Mercat del Ninot, we select each loin with recipes like this in mind.
