The recipe:

For 2 persons: 2 pavings of cod of 120g about, 150g of sugar, 1/2 lemon juices, 15g of verbena, - mine was citronella but ok 100g sharpened almonds, QS of oil of soft almonds, salt, pepper, orange juice, verbena, balsamic vinegar in the raspberry, flower of salt. 1 zest of cumbava, 1/2 juices of green lemon, 1 small soft potato with orange flesh, 1 juice of grapefruit.

The paving of crude cod

The syrup in the verbena: hit 250g of water with boiling with the sugar, the yellow lemon juice, and the verbena. Let brew, leak out and reserve for cold.
The apparatus almonds: Roast almonds slightly in a saucepan with some oil of soft almonds. Add the zest of cumbava, a feature of orange juice, the green lemon juice, and some leaves sliced thinly of tarragon, reduce the whole to the tablecloth.
The decoration: Peel the soft potato, slice it thinly in fine small strips and make them marinade one hour with the juice of grapefruit, of some salt and of some pepper.
The fish: Make marinade the pavings of cod in the syrup in the verbena during 45 min. Drain them. On the leaves of Cartafata dispose a bed of small strips of soft potatoes, put down the cod over, recuperate with the apparatus in almonds and about leaves of verbena. Close the curlpaper and cook min in 160 from 9 to 10.

the trained curlpaper then in the oven

Service: Glaze the fish of the juice of cooking pour a feature of balsamic vinegar in the raspberry reduced, intersperse with flower of salt, decorate with cool verbena and with sharpened almonds. Nappez le poisson du jus de cuisson versez un trait de vinaigre balsamique la framboise r duit, parsemez de fleur de sel, d corez de verveine fra che et d amandes effil es.