Roasted cod lion with waldorf salad
Ingredients
Olive oil, to taste
2 green apples
Lemon, to taste
2 celery stalks
100 g walnuts
100 ml mayonnaise
Salt, to taste
Black pepper, to taste
Lettuce, to taste
Preparation
Plating: Serve the roasted cod along with the salad arranged over the bed of lettuce.
Thawing & Baking: Pre-thaw the cod loins in the refrigerator. Once thawed, place them skin-side down in a baking dish, drizzle with olive oil, and roast in a preheated oven at 180°C (350°F) for approximately 25 minutes.
Salad Prep: Wash and dice the unpeeled apples into small cubes. Drizzle with lemon juice to prevent oxidation. Slice the celery into thin half-moons. Coarsely chop the walnuts, lightly toast them in a dry non-stick skillet, and spread them on a plate to cool.
Dressing: Mix the mayonnaise with 2 tablespoons of lemon juice and season with a pinch of salt and freshly ground black pepper.
Assembly: Combine the apples, celery, and walnuts in a salad bowl, add the mayonnaise dressing, and toss gently until well coated.
Greens: Cut the lettuce leaves into broad julienne/chiffonade strips.