Ingredients
Cod
- Cod fillet
- Salt
Beurre blanc
- 1 shallot
- Butter
- DZJiNG Pastiche
- Room
- Cold butter
- Salt and pepper
Finishing
- Sea lettuce
- Herring caviar
Preparation
Cod
- Season the cod generously with salt and let it rest in the fridge for about 12 hours.
- If necessary, rinse briefly and pat dry.
- Gently cook the cod by steaming or poaching until the fish is just translucent and juicy.
Beurre blanc from DZJiNG Pastiche
- Finely chop the shallot and sauté gently in a little butter without colouring.
- Deglaze with a mixture of equal parts DZJiNG Pastiche and cream.
- Let it reduce gently until a nice, lightly thickened sauce is formed.
- Season with salt and pepper.
- Strain the sauce and assemble with a few cubes of cold butter just before serving for extra shine and softness.
Finishing
- Serve the cod with a little sea lettuce and herring caviar.
- Spoon the warm beurre blanc of DZJiNG Pastiche around the fish.
