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!

Kabeljauw met prosecco beurre blanc — Pin
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Cod with prosecco beurre blanc

4.7 from 9 votes

Course: appetizerDifficulty: Average

Portions

persons

Waiting time

hours

Preparation time (indication)

minutes

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

Ingredients

1 cod fillet of about 250gr
100 gr smoked almonds
0,5 shallot, chopped
125 ml cooking cream
375 ml prosecco
25 ml white wine vinegar (Chardonnay)
2 twigs thyme
1 bay leaf
4 black peppercorns
butter
1 little pot 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).
Schenk hier de kookroom bij en kook dit rustig in tot ongeveer de tweederde of tot de saus begint te binden (grofweg 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!