COD AND BLACK OLIVE-STUFFED LEMONS:
LIST OF INGREDIENTS :
8 lemons, 320 g salt cod, 200 g plain black olives, 2 shallots, pinch of paprika, 2 tablespoons olive oil, 10 cl heavy crème fraîche
THE RECIPE'S STEPS :
- One day beforehand, plunge the cod into cold water, changing the water 4 times.
- The day of, cook cod in simmering water for 10 minutes, remove bones and skin, and crumble with a fork. Add olive oil to the warm fish while combining, then incorporate the crème fraîche. Add the chopped black olives to the mixture. Season with salt and pepper.
- Sweat the shallots in a pan with one teaspoon olive oil. Mix the preparations. Stuff the lemons.