Cod with Caviar Sauce
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 onion
- 1 bunch Soup vegetables (small, such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 30 grams butter
- 4 Cod (each about 12o grams, from tail part)
- salt
- freshly ground peppers
- 1 Tbsp lemon juice
- 1 tsp grainy Vegetable broth
- 200 milliliters fish stock (from a jar)
- 50 milliliters Noilly Prat
- 100 grams Double cream
- 20 grams Beluga caviar
Preparation steps
1.
Combine fish stock with vermouth, heavy cream and bring to a boil. Simmer until reduced by half.
2.
Peel onion and cut into rings. Rinse and peel soup vegetables, cut into strips.
3.
Rinse cod steaks and pat dry, season with salt and pepper and sprinkle with lemon juice.
4.
Heat butter in a large pot. Saute onion and soup vegetables for about 3-4 minutes. Add 400 ml (approximately 1 2/3 cup) of water and vegetable stock, bring to a boil. Reduce temperature and add fish. Simmer, covered, for approximately 8-10 minutes.
5.
Add caviar to the vegetable sauce. Rinse leek and cut into 12 cm (approximatley 5 inch) long pieces, halve crosswise. Arrange leeks on plates, top with fish and drizzle with sauce. Garnish with dill and serve.
