Carpentras is famous for its strawberries. They usually titivate our taste buds from mid-April to the summer. This year, the Spring has been colder with less sunshine and more wind, meaning the strawberries are not as sweet as usual, but this does not bother Philippe, the strawberry wizard from Saint Didier. He delights us with three varieties: Cléry, Daisy and Dream. They are so good that we hardly need to do anything to them, they are perfect for salads, sorbets and soups! Using strawberries with raw fish is very unusual, but I love making recipes from elsewhere with local ingredients... Enjoy! (Isa Lichtenthurm, Métafort)
Ingredients for 2 people
100g cod fillet per person – strawberries – olive oil – fresh ginger - fresh coriander – garlic – Espelette pepper – organic roasted sesame seed oil – Maldon sea salt flakes – grilled pumpkin seeds – microgreens (e.g. alfalfa sprouts) – toast - kitchen salt
Cod: slice the fillets into small pieces, add a little olive oil and salt, then chill in the refrigerator. Strawberries: cut into small dice and add the finely diced ginger, some finely chopped coriander stalks, two halved cloves of garlic and a little Espelette pepper, then chill in the refrigerator.
A white wine, such as the Viognier “Domaine de la Massane” from Bédoin would be ideal.