- 450 g desalted cod
- 75 g chickpea flour
- 70 g seed oil
- 15 g 00 flour
- 15 g re-milled durum wheat semolina
- 5 lemons
- 2 avocados
- 2 egg whites
- Sichuan pepper
- Sesame seeds
- lemon balm
For the avocado and cod with waffles and lemon cream recipe, cut a lemon into one millimeter thick slices with the help of a mandolin. Distribute them on a coated plate
of parchment paper and bake them at 90 ° C for an hour, then let them cool.
Blanch a whole lemon in boiling water for 30 seconds; change the water and repeat the operation, then cook it in other water for 40 minutes from boiling. Cut the lemon, remove the seeds and blend it with all the zest with a pinch of salt.
Mix the chickpea flour with the 00 flour and the semolina; add the seed oil, egg whites, 30 g of water, the grated zest of half a lemon and a generous pinch of salt.
Roll out the dough with the help of a brush on a plate lined with baking paper, obtaining a thin sheet, sprinkle it with sesame seeds and bake at 180 ° C for 7-8 minutes, then let the wafer cool and chop it.
Bring 1.5 L of water to a boil with the zest of a lemon cut into pieces, a stem of lemon balm and a teaspoon of Sichuan peppercorns. Divide the cod into 4 slices, immerse them in flavored boiling water and cook for 10 minutes over low heat.
For the avocados: Peel the fruits, divide them in half lengthwise and remove the stone, then cut them into thin slices and season with a pinch of salt and the juice of a lemon. Spread them on plates with the cod, season with the lemon cream, garnish with dehydrated lemon slices, pieces of chickpea wafer and lemon balm leaves.
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