Eating The Tour de France Stage 1: Seared Cod with Mediterranean Salsa
For cycling fans every where, it’s that time again. The greatest race on earth has just begun and for three weeks the world greatest atheletes will take to the roads of France, desperate to get there hands on the ‘Maillot jaune’ and avoid the ‘Lanterne Rouge’.
Will Lance do it for the eighth time?
Who will be king of the mountains?
How many stages can Mark Cavendish win?
Will be the questions on cycling fans lips, but here at The Hungry Cyclist I am asking the question – What will the food be like on the Tour? But I’m not interested in energy gels, power bars and controlled diets. What I want to know is what the army of journalist and fans will be munching as they follow the greatest race on earth around what the French would argue is the center of the gastronomic universe. Here at The Hungry Cyclist, as The Tour moves around France, I will be posting delicious local recipes from every stage of this great race.
This year’s Tour sees the rider start with a hilly 15km time trial in one of the swankiest corners of Europe. Usually the playground to billionaires, superspies and high-class brass, the principality of Monaco is used to hosting racing drivers and gin palaces, but on July 4th it will be hosting a fleet of lycra clad cyclist.
Caviar, champagne and oysters will no doubt be on the menu for many, but there is more to monegasque cuisine than these expensive treats. Monaco was built on a great industry of fishing and fish processing and this is reflected the Monaco people’s diet. Here is a simple and traditional recipe for seared cod with a classic Mediterranean salsa.
- 1/2 cup of black olives, pitted and diced
- 3 plum tomato, seeded and chopped
- 2 shallots, minced
- a handful of fresh basil leaves
- 2 tablespoon of drained capers
- 1/2 teaspoon freshly grated orange zest
- 2 teaspoon fresh lemon juice
- 4 tablespoons olive oil
- freshly ground black pepper
- four 200g pieces of cod fillet
1. In a bowl stir together olives, tomato, shallot, basil, capers, zest, lemon juice, and 1 tablespoon oil to make salsa and season with freshly ground black pepper and salt.
2. Season cod with salt. In a non-stick pan heat remaining oil over a moderately high heat until hot but not smoking and cook cod about 4 minutes on each side, or until golden and cooked through. Place each piece of cod on a plate, spoon salsa over it and garnish with basil sprigs. Voila!