Baguette With Cod, Gorgonzola And Fennel

Preparation:

Preparation: This sandwich does not require cooking on the stove. Cut a few thin slices of fennel and put them in a bowl with lemon and oil. Put the cod in a baking dish, prepare a mixture of salt and sugar, in the proportion of 2 tablespoons of salt and 1 of sugar, sprinkle the cod with pink pepper, then cover with the salt and sugar mixture (prepare as much as needed), and leave it to marinate for at least 2 hours. If the cod has roe, cook it for two minutes in a bain-marie and set aside. In the hand blender glass put the gorgonzola and a little cream and blend. Cut a piece of baguette, divide it and remove a little of the crumb, spread the gorgonzola cream, the fennel slices, 1 cod slice, any cod roe, the pink pepper, finally the walnut leaves and the burnet. Cover with the other baguette slice.