msc_ecolabel

Citrus, melon & wild cod salad

Prep time 15 mins
Cooking Time 10 mins
Serves 4
charlotte langley

Recipe By

Chef Charlotte Langley

Chef, Owner of Scout Canning, MSC Ambassador

  • 4, 6 oz pieces of MSC certified cod
  • 1 small bulb of fennel, shaved
  • 2 cups mixed melon, cubed small (cantaloupe and honeydew are best)
  • 4 slices of prosciutto, cut into small pieces
  • Juice of one lemon
  • Salt and pepper

Citrus vinaigrette

  • 2 tbsp champagne vinegar
  • 2 tbsp Nobilo Sauvignon Blanc
  • ¾ cup olive oil
  • 2 tbsp Dijon mustard
  • 3 tbsp fresh lemon juice + zest of 1 lemon,
  • 3 tbsp fresh orange juice + zest of 1 orange
  • ¼ cup of mixed lemon and orange segments, finely chopped
  • 1 tbsp honey 
  • 1 clove garlic, minced
  • 3 tbsp tarragon, finely chopped
  • ¼ tsp salt
  • ¼ tsp fresh ground black pepper (optional)
  1. Zest the lemon and orange before segmenting, then slice off the peel to remove all the white pith. Carefully cut out the segments from between the membranes, then chop finely.
  2. In a small bowl, whisk the vinaigrette ingredients together. Adjust for seasoning. Set aside while you prepare the salad.
  3. In a deep pan, add lemon juice, cod pieces, a pinch of salt and just enough cold water to cover the fish. Turn heat on to medium and bring to a gentle simmer. Cook for 5 minutes. Remove the pan from the heat and leave the fish to rest in the liquid.
  4. Combine the melon, fennel and prosciutto in a bowl and toss with just enough vinaigrette to coat, reserving enough to drizzle on the fish. Let stand for 5 minutes.
  5. Using a spatula, very gently remove the fish from the liquid to a paper towel lined plate - remove most of the moisture. Sprinkle with a tiny bit of salt.
  6. On each plate, portion out the salad and top with a piece of cod. Drizzle with 1-2 tsp of the reserved vinaigrette and serve.

The subtle fruity sweetness of the melon is perfectly balanced by the crisp and zesty acidity of Nobilo Sauvignon Blanc.

Please enjoy responsibly.

Ingredients

Method

  • 4, 6 oz pieces of MSC certified cod
  • 1 small bulb of fennel, shaved
  • 2 cups mixed melon, cubed small (cantaloupe and honeydew are best)
  • 4 slices of prosciutto, cut into small pieces
  • Juice of one lemon
  • Salt and pepper

Citrus vinaigrette

  • 2 tbsp champagne vinegar
  • 2 tbsp Nobilo Sauvignon Blanc
  • ¾ cup olive oil
  • 2 tbsp Dijon mustard
  • 3 tbsp fresh lemon juice + zest of 1 lemon,
  • 3 tbsp fresh orange juice + zest of 1 orange
  • ¼ cup of mixed lemon and orange segments, finely chopped
  • 1 tbsp honey 
  • 1 clove garlic, minced
  • 3 tbsp tarragon, finely chopped
  • ¼ tsp salt
  • ¼ tsp fresh ground black pepper (optional)
  1. Zest the lemon and orange before segmenting, then slice off the peel to remove all the white pith. Carefully cut out the segments from between the membranes, then chop finely.
  2. In a small bowl, whisk the vinaigrette ingredients together. Adjust for seasoning. Set aside while you prepare the salad.
  3. In a deep pan, add lemon juice, cod pieces, a pinch of salt and just enough cold water to cover the fish. Turn heat on to medium and bring to a gentle simmer. Cook for 5 minutes. Remove the pan from the heat and leave the fish to rest in the liquid.
  4. Combine the melon, fennel and prosciutto in a bowl and toss with just enough vinaigrette to coat, reserving enough to drizzle on the fish. Let stand for 5 minutes.
  5. Using a spatula, very gently remove the fish from the liquid to a paper towel lined plate - remove most of the moisture. Sprinkle with a tiny bit of salt.
  6. On each plate, portion out the salad and top with a piece of cod. Drizzle with 1-2 tsp of the reserved vinaigrette and serve.

The subtle fruity sweetness of the melon is perfectly balanced by the crisp and zesty acidity of Nobilo Sauvignon Blanc.

Please enjoy responsibly.

Chef Charlotte Langley

Charlotte Langley hails from PEI where she cultivated a ‘Maritime Chic’ style of cooking and a deep love for the oceans. She aims to nurture and inspire through food with consciously selected ingredients that celebrate season, terroir and the delicate ecosystems that sustain us. Constantly challenging herself and what it means to be a chef, Charlotte founded Scout Canning, Canada’s first fresh canned seafood company, and through her role as ambassador for the Marine Stewardship Council (MSC) she champions the importance of choosing seafood that is both sustainable and traceable.

See more from Chef Langley
  • '{{item.Image.Title}}', {{item.Image.Artist}}, {{item.Image.Description}}