I might like to make starters or intermediate dishes the most. Those little dishes full of flavour. On the one hand, they should invite, taste for more, and on the other hand, be a beautiful dish in their own right.

As far as I'm concerned, this dish satisfies both points. Does this ring a bell? That could be good, I already made a dish with cod and a prosecco beurre blanc. The beurre blanc is slightly different in this dish, I left out the vinegar because the fennel already has some freshness.

The cod is cooked sous vide. That's really important in this case because you're coiling the fish tightly and you want to keep that shape. You don't necessarily need a sous vide set, if you can keep a pan of water at the right temperature with a thermometer, that works too. It is of course a bit more difficult.

Are you ready for it? To work!

Witvis zoals kabeljauw kun je goed combineren met een beetje fruitige wijn. Zeker als er ook nog eens saus van prosecco bij gaat, doorgaans gemaakt van de Glera-druif. Die lijkt een beetje op de Garganega qua smaak; niet al te droog en redelijk fruitig.

Tegelijkertijd zit er in de Garganega dei Leoni van Fratelli Vogadori een heel licht bubbeltje wat mooi bij dit gerecht past.

Kabeljauw met prosecco beurre blanc en venkel — Pin
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Cod with prosecco beurre blanc and fennel

5 from 1 vote

Course: appetizerDifficulty: Average

Portions

persons

Waiting time

hour

minutes

Preparation time

hour

Tools:
– Blender
– Piping bag
– Sous vide set
– Crème brûlée burner (or gas burner)
– Mandolin

Ingredients

1 1 cod fillet
0,5 0,5 shallot, chopped
375 ml 375 prosecco
250 ml 250 cooking cream
2 twigs 2 thyme
1 1 bay leaf
8 8 black peppercorns, crushed
50 gr 50 cold butter, cubed
1 little pot 1 herring roe
150 gr 150 peas (can be frozen)
cooking cream
1 1 hand orange
1 1 fennel
herbal oil
Pink peppercorns

Preparation

Codfish
Pat the cod fillet dry.
Place two pieces of cling film on your counter and roll the cod tightly in it. Then you twist it a lot tighter in the foil, like a toffee wrapper. Tie a knot on both sides and put in the freezer for 1.5 hours.
Remove the roll from the freezer and cut into slices, about 2.5-3cm thick. You need one per person. Leave the foil on; that keeps the roll nicely in shape. Only remove the foil when preparing.
Place the slices in a sous vide bag with a few drops of olive oil and cook for 30 minutes at 45°C.
Prosecco beurre blanc
Bring the prosecco to the boil, along with the shallot, peppercorns, thyme and bay leaf. Reduce to a third.
Pour in the cooking cream and reduce by half.
Pour the sauce through a sieve and assemble with the cold cubes of butter.
Heat before serving and then toss in some herring roe.
pea cream
Boil the peas for 7 minutes, drain and rinse briefly with cold water.
Smooth them in a blender with a splash of cooking cream. The puree is done when the blender can just spin it on its own. Add cream where necessary.
Season with salt and pepper.
Push through a sieve and place the cream in a piping bag. Place the bag, with a knot in it, in the warm water with the fish to keep the cream warm.
fennel Salad
Clean the fennel, cut in half lengthwise.
Set the mandolin wafer-thin and shave the fennel. Watch your fingers!
Grate the zest of half an orange through this and then squeeze that half orange (this is for 1 fennel; 2 people).
Turn this over every now and then.
layout
Place a mound of fennel salad in the center of your plate.
Remove the cod from the bag, pat dry and carefully place on top of the fennel. Carefully remove the foil and burn the edges until they start to color.
Put a few dots of pea cream around.
Stir the sauce briefly so that the herring roe is evenly distributed and then pour it onto the plate.
Grind some pink peppercorns between your fingers and sprinkle this playfully over the dish.
Enjoy your meal!