PINE NUT 100G

Mix the salt, basil leaves, garlic and pine nuts until you obtain a homogeneous puree. Pour into a large bowl and add the parmesan. Mix everything by hand. Then pour in the oil, beating with a fork.

Preheat the oven to 180°C (th.6). Finely chop the fresh mint and set aside. In a frying pan, brown the pine nuts until desired coloring. Cut the cheese into small cubes. Whisk the eggs in a mixing bowl. Add the sifted flour and yeast and mix thoroughly with a whisk. Then vigorously incorporate the milk and olive oil. Add the goat cheese and mix with a spatula. Salt and pepper. Finish with chopped mint and colored pine nuts. Butter the cake mold using a brush or line it with baking paper. Pour the cake batter, then bake at 180°C for 50 min. Remove from the oven, let the cake cool for 5 to 10 minutes before unmolding it. Slice and enjoy.

Using a knife, remove the tops (small florets) of the cauliflower without the stems. Place the cauliflower in a food processor to obtain the equivalent of not too fine semolina. Remove the leaves and crush the tarragon. Peel the pepper then cut it into small cubes. In a pan with a drizzle of olive oil, brown the pine nuts then set aside on absorbent paper. In the same pan, sweat the peppers with a drizzle of olive oil and a pinch of salt. Then add the cauliflower and a knob of butter, then cook over medium heat for 5 to 6 minutes. Finally add the tarragon and pine nuts, then adjust the seasoning. Season the fish flesh with fleur de sel. In a non-stick pan, pour 2 tablespoons of olive oil then sear the fish skin side down. After 1 minute of cooking, add 1 tablespoon of butter with a long pepper broken into large pieces. Sprinkle the cod meat regularly with the foamy, pepper-flavored butter. On a plate, place a bed of cauliflower semolina, place a cod steak on top and serve with a dash of foamy butter.