Back of cod rubbed with smoked paprika, candied turnips with spices and orange

Put the cod fillets to salt for ¾ of an hour.

Then rinse with cold water to remove salt, pat dry and set aside.

Mix half of the smoked paprika with the olive oil.

Generously brush the cod steaks on both sides.

In a saucepan, put the 1/2 crab, the grey shrimps, the bouquet of fresh coriander, the cube of roast juice and the cream.

Heat gently to a boil, then let infuse.

Combine sugar and water and bring to a boil.

Add the lemon peel and cook over low heat for 40 minutes.

Dry them, chop them and set them aside.

Râper le gingembre, hacher le romarin et les ajouter tous les deux aux zestes de citrons hachés.

Peel the turnips and cut them with a cookie cutter.

Brown them in butter, add honey, deglaze with orange juice, add pepper and spice mix.

Cook melting.

Clean and cut the ceps into nice slices.

Chop the chives

Fry the ceps in olive oil, season with salt and pepper and add chives.

Reserve

Cook the cod steaks in a steamer for 6 minutes.

If you don't have a steamer, add 4 tbsp. of fish stock to a dish, place the steaks and cook at 220° for 6 minutes.

Remove the cobblestones from the oven and sprinkle with the remaining paprika.

Heat the sauce, strain, add the turmeric to give it color, adjust the seasoning and emulsify.

Arrange the turnips and the slices of porcini mushrooms.

Place the cod on top and sprinkle with the lemon zest, rosemary and ginger mixture.

Finish with the emulsified sauce.