Stone-grilled cod
Personnes
6
Difficulty
Easy
Preparation
15 min
Cooking
10 min
Budget
Inexpensive
Idéal avec Moist coarse salt
Ingredients
- 2 FILETS ÉPAIS DE CABILLAUD DE 450G CHACUN (AVEC LA PEAU)
- 100G DE GROS SEL GRIS DE GUÉRANDE LE GUÉRANDAIS
- 500G DE PRAIRES
- 600G DE PALOURDES
- 2 C. À SOUPE D’HUILE
- 2 POIGNÉES D’ALGUES FRAÎCHES
Preparation
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Rinse a large, flat, smooth cooking stone (such as raw slate) and heat for a long time over an open fire. Rinse shellfish thoroughly. Brush pearls to remove sand from their shells.
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Brush both sides of the fish fillets with oil. Spread the salt on the hot stone (it will prevent the cod from sticking to the stone) and place the fillets on it, skin side down. Grill for 8 to 10 minutes, turning halfway through cooking and adding a little salt if necessary.
-
At the same time, place the seaweed on the stone next to the cod. Place the shellfish on top and remove as soon as they open.
Tips: If the cooking stone is small, proceed in two stages, starting with the shellfish and finishing with the cod.
Tip: You can use a pierrade-type appliance for this cooking, or replace the stone with a baking sheet.
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