Ingredients
Total time
Preparation
Tomalicious tomato ‘essence’ preparation:
Cut the Tomalicious tomatoes into large pieces, the onion into julienne strips and add basil. Season with salt and a little extra virgin olive oil. Pour over 300ml of water and leave to marinate for about twenty minutes at room temperature. Filter through a sieve and set the juice aside.
Cod fillet preparation:
Pour water into a pan, add lemon and bring to a boil. Plunge in the cod pieces and boil for 5-6 minutes over high heat. Drain and let rest.
In a separate pan, boil water and blanch the Viola vine tomatoes for a few seconds. Drain and pour it into a bowl filled with ice or cold water to make the tomatoes easy to peel. Drain and peel the tomatoes. Cut into quarters and remove the seeds. Cut the remaining seedless tomatoes into fillets of about 1cm and pour into a bowl. Season with extra virgin olive oil, salt and raisins.
To assemble, lay the boiled cod fillets in the centre of the dish, place the Viola vine tomato salad on top and pour the Tomalicious tomato essence around the base of the serving dish. Garnish with grated lemon peel. Leave to stand and enjoy lukewarm.
