Ingredients
1,2 kg. Nutaaq® cod fillet
300 g. cooked and peeled cold-water prawns
2 avocados
800 g. pearl barley
300 g. sugar snap peas
100 g. almonds
10 g. sesame seeds
100 ml. sushi mayo
10 g. goji berries
Cooking instructions
Defrost the Nutaaq® cod and the cold-water prawns.
Boil the pearl barley in lightly salted water.
Roast the almonds on a pan and chop them finely.
Finely chop the sugar snap peas and blanch them.
Peel the avocado, slice it and sprinkle with roasted sesame seeds.
Soak the goji berries in hot water for a few minutes.
Mix the goji berries, sugar snap peas and almonds with spelt flour and arrange it on the plates.
Season the cod and pan sear it until golden brown on both sides.
Place the cod on top of the pearl barley and garnish the serving with prawns, avocado slices and mayonnaise.
