Food and wine pairings

Holiday table by menue. & Slice of Pai

COCONUT COD LOIN WITH LEMONGRASS, KAFFIR LIME LEAVES AND RED ONIONS

COCONUT COD LOIN WITH LEMONGRASS, KAFFIR LIME LEAVES AND RED ONIONS

For 4 people

PREPARATION TIME

15 mins / 2 hrs in marinade or overnight

COOKING TIME

20 min

CLASSIC WINE PAIRING

A citrus pairing from start to finish with this fruity and aromatic Bordeaux Sauvignon Blanc! It gives the codfish lots of credibility.

ORIGINAL WINE PAIRING

Try a daring contrast with a round, structured red wine! It marries subtly with this coconut cod recipe.

INGREDIENTS

4 cod loin fillets (150g each) with skin
1 large red onion
1 can of coconut milk
1 stick of lemongrass
6 kaffir lime leaves
salt
pepper
olive oil

Instructions

2 hrs beforehand or overnight (the marinade will soak in better), let the cod loins marinate in a dish with the onion and lemongrass cut into thin strips, the coconut milk, the kaffir lime leaves and a splash of olive oil.

Before serving, heat the oven to 100°C. Put the dish in the oven right away and let it cook approx. 25 mins or until the fish is pearly white. Serve as soon as possible or keep the fish at 50°C until serving.

Adélaïde Potherat & Joann Pai

Chef Adélaïde, the bubbly and high-energy creator of menue., puts a dose of cheer in her amazing recipes full of unusual combinations. Photographer Joann, with her generous visual universe, is the one who styles and shines the spotlight on menue.'s dishes.

www.sliceofpai.com