Magna Carta recipes


Category: Main

Preparation time: 60 minutes & execution time: 25 minutes

Ingredients for 4 portions:

  1. 500 gr. Cod fillets
  2. 200 gr. Lemongrass noodles
  3. 65 gr. Green Thai curry paste
  4. 10 gr. Sesame with umeboshi
  5. 60 gr. Pistachio nuts cream
  6. 5 gr. Verbena (Asia, Vietnam)
  7. 30 gr. Indonesia (Asia, Indonesia)
  8. 150 gr. Potatoes
  9. 100 gr. Onion
  10. 20 gr. Lemongrass
  11. 20 gr. Ginger
  12. 120 ml Lime juice
  13. 600 gr. Coconut milk
  14. Angel hair chili
  15. Sesame oil
  16. Salt, Pepper


  1. Sauté the onion, the potato, the ginger and the lemongrass in a pot for about 10 minutes.
  2. Add the green curry and Indonesia mixture and sauté for 2 minutes.
  3. Add the coconut milk and cook on medium heat for about 20 minutes.
  4. Add the pistachio cream and lime juice and beat with a blender until you get the result of a cream soup.
  5. Add the noodles to a pot with boiling water and boil for about 6 minutes. Then  strain them and cool them down.
  6. Marinate the noodles with a little lime, salt and sesame oil. Add the sesame with umeboshi according to your taste.
  7. In a non-stick pan, sauté the cod fillets on one side and cover with a lid for about 4 minutes.
  8. Once the fillets are ready, add salt, verbena berry and sesame with umeboshi.
  9. Serve the noodles in a circle on a plate, the green curry in the middle and the cod fillet on one edge of the plate.
  10. Garnish with chili flakes and enjoy.

Special credits to CONCEPT company for their equipment contribution.

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