Cod with brandade sauce (4 servings)
To prepare this dish, you will need 30 g of Antonius Caviar Siberian. This product is available in our e-shop.
Pickled fennel (prepare 1 day earlier)
– 200 g of fennel
– 125 ml of white wine vinegar
– 5 bay leaves
– 5 whole allspice berries
– 90 g of sugar
– 7,5 g of salt
– 250 ml of water
– 6 star anise
– 2 cloves of garlic
Slice the fennel thinly. Prepare the pickling liquid from the rest of the ingredients. Pour the pickling liquid over fennel slices and leave it in the fridge for 24 hours.
Cod fillets (start preparation in advance)
– 1,5 kg of cod fillets (save about 200 g for the sauce)
– about 200 g of cod
– 90 g of cream
– 100 g of milk
– 50 ml of white wine
– 200 g of leek
– 100 g of potato puree
Heat the oil in a saucepan and fry leek, cod pieces and potato puree. Pour in white wine, allow the alkohol to evaporate, then add milk and cream and boil. Blend everything together, season with salt and pepper.
– 200 ml of olive oil
– 150 g of chives
Mix olive oil and chives using a blender. Strain the liquid through a amall sieve and a cloth.
Black olive powder:
– 100 g of black olives
Chop the olives finely and put into the oven preheated to 60°C. Bake until dry, then blend finely until it turns to powder.
Serve the fish in a deep plate, topped with a portion of caviar and surrounded by brandade sauce and pickled fennel. Season with chive oil and black olive powder.