Cod with prosecco beurre blanc

Sometimes you have an idea of what works best. This is one of them. Special flavors that confuse a bit but together make a surprising dish. And it contains everything: fresh, fat, salty, spicy and smoky.

I regularly see such a beautiful plate with a kind of mosaic of fish. I thought it would be fun to try this myself and share that recipe with you.

This recipe is not very complicated but does require some patience, especially waiting time. And a little bit of agility…

Let's get started quickly!

Cod with prosecco beurre blanc

5 from 1 vote
Course: appetizerDifficulty: Average
Portions

2

persons
Waiting time

4

hours 
Preparation time (indication)

45

minutes

Tools:
– Blender (for the dill oil)
– Food processor or mortar
– Sous vide set
– Large spatula/palette knife

Ingredients

  • 1 1 cod fillet of about 250gr

  • 100 gr 100 smoked almonds

  • 0,5 0,5 shallot, chopped

  • 250 ml 250 cooking cream

  • 375 ml 375 prosecco

  • 25 ml 25 white wine vinegar (Chardonnay)

  • 2 twigs 2 thyme

  • 1 1 bay leaf

  • 4 4 black peppercorns

  • butter

  • 1 little pot 1 herring roe

  • dill oil

  • Optional: cress and/or flowers and/or fresh dill (keep a few sprigs aside when making the oil)

Preparation

  • Codfish
  • Grind the smoked almonds as fine as possible in a food processor or mortar, until the powder is (or very close to it) and scatter on a plate.
  • Cut the cod into two pieces and then into strips.
  • Place 2 sheets of cling film on top of each other on your work surface.
  • Pat the fish dry and roll in the almond powder, then place in the middle of the cling film. Stack them up, if possible in a bit of a cylinder shape.
  • Roll it up as tightly as possible in cling film. Then you twist the foil even tighter like a toffee wrapper, tie a knot in the ends.
  • Place the cylinder in the freezer for about 4 hours, then take it out and cut (quietly) into slices of 0.5-1cm. Leave the foil around this (trust me, it works best). You should now see a beautiful, marbled pattern.
  • Place the 'discs' in separate vacuum bags and vacuum without additives.
  • When you are ready, cook the fish sous vide: 20 minutes at 45°C.
  • Prosecco beurre blanc
  • Reduce the shallot, prosecco, white wine vinegar, thyme, bay leaf and peppercorns to one third (about 135ml).
  • Pour in the cooking cream and gently reduce it to about half or until the sauce starts to thicken (roughly 200ml).
  • Pour the sauce through a sieve and then assemble with cubes of cold butter until you are satisfied with the structure and taste.
  • Reheat before serving and add the herring roe at the last minute.
  • layout
  • Carefully place the cod on the plate with a large spatula. Carefully remove the foil again.
  • Pour some beurre blanc (with a nice bit of herring roe) next to it and sprinkle with a little dill oil.
  • Finish it off with some cress or flowers, you can also use some sprigs of dill.
  • Enjoy your meal and enjoy!

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