Salt cod, diced and dressed with citrus, transforms into a fresh and elegant tartare worthy of a fine dining restaurant. The acidity of the orange and lime lightly 'cooks' the fish and enhances its marine flavor, while olive oil adds creaminess. A sophisticated starter that takes minutes to prepare and dazzles.
Cod tartare is proof that exceptional produce doesn't need cooking. The desalted cod, cut into tiny cubes, is dressed raw with citrus, extra virgin olive oil, and a few drops of soy sauce for umami. The result is a fresh, vibrant, and incredibly elegant dish that comes together in 20 minutes and looks like it's from a Michelin-starred restaurant. The key: cut the cod into regular 5mm cubes (no larger or smaller) and use top-quality ingredients.
Ingredients
- 300g very cold desalted cod loin (we use Cleaned Extra Desalted Cod Loin - 900g)
- 1 ripe avocado
- Zest and juice of 1 lime
- Juice of half a lemon
- 3 tablespoons extra virgin olive oil
- 1 teaspoon soy sauce
- Finely chopped chives
- Black sesame seeds, fleur de sel
Step-by-step preparation
- Cut the cod into 5mm cubes, as regular as possible. The knife should be very sharp and the cod very cold (30 min in the freezer before cutting makes the job easier). Place them in a cold bowl.
- Add lime zest, lime and lemon juice, olive oil, soy sauce, and chives. Mix gently. Taste and adjust: the ideal balance is acidic-salty-umami with the oil as a connector.
- Cut the avocado into similar cubes. Assemble in a plating ring: avocado base, then the cod tartare on top. Remove the ring. Finish with black sesame seeds, fleur de sel, and a drizzle of oil.
- Serve immediately with thin toasts or crackers. Tartare doesn't wait: it's eaten freshly assembled.
The house trick
The plating ring is not a chef's whim: by compacting the tartare into a cylindrical shape, each spoonful has the right proportion of avocado and cod. If you don't have a ring, use a small flan mold or even the inside of a clean tuna can. Presentation matters: a tartare served 'in a pile' on a plate loses all its elegance.
Buy it at BacalaloCleaned Extra Desalted Cod Loin - 900g€44.90 · Refrigerated shipping in 24-48h →Frequently asked questions
Is it safe to eat raw cod?
Desalted cod is salt-cured, but for safety against anisakis, it should have been previously frozen at -20 ºC for at least 5 days.
Which citrus fruits should I use?Orange and lime are the base; a touch of lemon or yuzu adds complexity. The zest adds aroma without excessive acidity.
What should I serve it with?With thin toasts, breadsticks, or a dollop of avocado. Assemble it just before serving so the cod maintains its texture.
