Steamed Cod with Lime
Rinse cod and pat dry. Rinse fennel, cut in half, remove hard stalk and finely grate the root. Rinse lime in hot water, pat dry and cut 2 limes into slices. Finely grate peel from the third lime and squeeze out juice.
Place fennel in the center of four 25x25 cm (approximately 10x10 inch) rectangular pieces of parchment paper and then cover with slices of lime. Place fish on top of limes. Mix lime juice and oil in a bowl, drizzle over fish and season with salt, black pepper and pink pepper. Fold parchment paper into a package and seal well.
Place packages in a steamer and steam for 10-15 minutes. Mix creme fraiche with lime zest and sugar in a bowl. To serve, open the package, top fish with creme fraiche mixture and garnish with chives.