Poor cod flambé with herbs
Instructions
Remove the fish scales, clean inside (a job that, upon request, we can do the fishmonger), wash them and dry them very well, then marinate them in a little oil with the lemon juice, salt and pepper.
Grilling the fish on one side and on the other to open fire.
At the bottom of a large baking dish or a fire-resistant plate, arrange a layer of coarse salt 1 inch tall, stand over half or more of the herbs on which adagerete fish; cover everything with other herbs, washed down with brandy or rum, previously heated and fire dates.
Serve immediately.
