Pascal Barbot's Golden brown cod and new cabbage with papaya and green mango relish
Pascal Barbot's Golden brown cod and new cabbage with papaya and green mango relish

Pascal Barbot's Golden brown cod and new cabbage with papaya and green mango relish

Recipe taken from Coco

Serves: 4 people

Ingredients:

For the cod:

4 (120g) pieces of cod cut from the center of the fish

Lightly salted butter

For the cabbage: 

1 new Duchy (or other “pointed”) cabbage

Butter, for cooking

Fleur de sel

Smoked pepper

For the mango and green papaya relish:

Green mango 

Yellow mango 

Green papaya 

Ripe papaya 

Kaffir lime leaf 

Lime juice 

Fruity green olive oil, to taste

To serve:

Red curry paste

Olive oil

Method:

In a skillet, caramelize the pieces of fish, cook for 2 minutes on each side, season and glaze with the butter.

Cut the tender inner leaves of the cabbage into 4 pieces and cook in a skillet with some butter. Keep them crisp and season with fleur de sel and smoked pepper.

Chop an equal quantity of all the fruits into a brunoise, add the finely chopped kaffir lime leaf (use the yellow mango to sweeten). Add lime juice if more acidity is needed, drain, and add the olive oil.

Serve the fish with the cabbage, the papaya and green mango relish, and the curry paste, slightly diluted with olive oil.