1 lemon
60 ml (4 tbls) olive oil
15 ml (1 tbls) chopped thyme
15 ml (1 tbls) chopped tarragon
15 ml (1 tbls) chopped marjoram
15 ml (1 tbls) chopped fennel
1 clove garlic, crushed with a pinch sea salt
freshly ground black pepper
60 ml (4 tbls) olive oil
15 ml (1 tbls) chopped thyme
15 ml (1 tbls) chopped tarragon
15 ml (1 tbls) chopped marjoram
15 ml (1 tbls) chopped fennel
1 clove garlic, crushed with a pinch sea salt
freshly ground black pepper
For the dish
1 1/2 lb (700 g) smoked cod fillet
bouquet garni
1 blade mace
1 tsp (5 ml) black peppercorns
1 slice onion
1 medium-sized green pepper
6 spring onions
bouquet garni
1 blade mace
1 tsp (5 ml) black peppercorns
1 slice onion
1 medium-sized green pepper
6 spring onions
method
1. Cut the rind and white tissue or pith from the lemon and slice the flesh thinly.
2. Beat the oil and vinegar with the herbs, garlic and seasonings.
3. Add the pieces of lemon and let the dressing stand for 4 hours at room temperature.
4. Put the fish into a shallow pan with the bouquet garni, mace, peppercorns and onion and cover it with water.
5. Bring it to the boil and simmer for 5 minutes.
6. Lift it out and drain it well. Flake it, remove the skin and bones and let it cool.
7. Remove the stalk and seeds from the pepper. Cut it into lengthways quarters and thinly slice them.
8. Finely chop the spring onions (scallions).
9. Fold the pepper and onions into the fish.
10. Press down hard on the lemon slices in the dressing to extract as much juice as possible and then discard them.
11. Fold the dressing into the fish mixture.
12. Serve plainly or on a bed of lettuce, garnished with slices of cucumber and tomato.
2. Beat the oil and vinegar with the herbs, garlic and seasonings.
3. Add the pieces of lemon and let the dressing stand for 4 hours at room temperature.
4. Put the fish into a shallow pan with the bouquet garni, mace, peppercorns and onion and cover it with water.
5. Bring it to the boil and simmer for 5 minutes.
6. Lift it out and drain it well. Flake it, remove the skin and bones and let it cool.
7. Remove the stalk and seeds from the pepper. Cut it into lengthways quarters and thinly slice them.
8. Finely chop the spring onions (scallions).
9. Fold the pepper and onions into the fish.
10. Press down hard on the lemon slices in the dressing to extract as much juice as possible and then discard them.
11. Fold the dressing into the fish mixture.
12. Serve plainly or on a bed of lettuce, garnished with slices of cucumber and tomato.
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