The recipe for cod cooked in coconut oil by Thomas Danigo, chef at the Monsieur George Hotel

The new 5-star Monsieur George Hotel, opened shortly before the lockdown, has a surprise for you. The chef of the hotel's restaurant, Thomas Danigo, has some nice things to teach you!

Today, he offers you his recipe for cod cooked in coconut oil, mushroom sauce, turmeric and ginger. A recipe to try without further delay!

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Recipe for cod cooked in coconut oil, mushroom sauce, turmeric and ginger by Thomas Danigo

For 4 persons

Ingredients:
- 4 cod steaks of 160 grams without skin and bones
- 4 tablespoons of virgin coconut oil or olive oil
- 100 grams of coarse salt
- 30 cl of coconut milk
- 20 grams of ginger
- 800 grams of large mushrooms
- 1 small shallot cut into thin strips
- 1 teaspoon of turmeric powder
- 1 lime
- 10 cl of olive oil
- ¼ bunch of coriander
- salt and pepper

Preparation:

In a dish, cover the cod steaks with the coarse salt. Leave it like that in the fridge for 8 minutes.

During this time, you can cut the shallot finely and the button mushrooms into quarters. Keep a large raw mushroom, we will cut it into carpaccio at the end of the recipe.

Remove the cod, rinse it well in cold water, drain it and place it on absorbent paper to remove the remaining water.

Coat the cod with the virgin coconut oil or olive oil, using a brush.

Keep them in a cool place, we will cook them at the last moment.

In a frying pan, brown the mushrooms in olive oil, then add the shallot, the chopped ginger and the turmeric. Stir well and let it cook over low heat for 5 minutes.

Add the coconut milk and simmer for 15 minutes. The sauce should be smooth.

Adjust the seasoning of this garnish with a dash of lime juice, salt and pepper.

Place the cod in a couscousière or steamer basket and cook for about 6 minutes.

When the cod flakes are loose and pearly, it's done!

Dressing:

Arrange the cod in the bottom of the plate. Pour the hot sauce and the mushrooms on top.

Put 3 or 4 slices of raw mushroom on top and a few leaves of crushed coriander.

You can zest a lime over the plate before tasting to bring more freshness

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