Cod Cutlets with Caviar Sauce

Ingredients

• 1 onion
• 1 bundle small mirepoix vegetables
• 30 g Butter
• 4 cod cutlets (from tail end, about 120 g each)
• Salt
• pepper (ground)
• 1 tbsp Lemon Juice
• 1 tsp seasoned vegetable broth
• 200 ml fish stock (from a jar)
• 50 ml Noilly Prat
• 100 g crème double
• 20 g Beluga caviar
• 1 stalk leek (medium)
• dill sprigs

Instructions

1. 1.

   Bring the fish stock with Noilly Prat to a boil, stir in the crème double and reduce until about half.

2. 2.

   Peel the onion and cut into rings. Clean, wash, and slice the mirepoix vegetables into strips.

3. 3.

   Rinse the cod cutlets and pat dry; season with salt and pepper and drizzle with lemon juice.

4. 4.

   Heat butter in a wide pot. Sauté onions and mirepoix for about 3-4 minutes. Add 400 ml water and vegetable broth, bring to a boil, then lower heat, place the cod cutlets in the soup, cover and cook for about 8-10 minutes.

5. 5.

   For serving stir the caviar into the sauce. Wash, clean, and cut the leek into ~12 cm pieces, then halve crosswise. Place the leek on the plate with its cut side up, arrange the fish on top, pour some sauce over it, and garnish with dill sprigs.