Cod Fillet Wrapped in Leek

Ingredients

• 2 stalks leek
• Salt
• 800 g cod fillet (whole piece)
• Salt
• white pepper
• 1 tsp lemon juice
• 1 Egg white
• 80 ml whipping cream
• 1 tbsp Noilly Prat
• olive oil (for brushing)
• 250 ml fish stock
• 1 Shallot
• 5 g Ginger
• 1 tbsp Olive Oil
• 200 ml dry white wine
• 200 ml whipping cream
• 5 tbsp very cold butter

Instructions

1. 1.

   Wash the leek and remove the outer large leaves. Blanch in boiling salted water for 1-2 minutes, then drain, shock with cold water and let it dry well. Rinse the fish, pat dry, cut about 125 g and slightly freeze in the freezer.

2. 2.

   Lay the leek leaves close together and place the fillet on top. Season with salt, pepper and lemon juice. Dice the cold fish into small cubes and blend with egg white, cream and Noilly Prat until smooth. Season with salt and pepper and spread over the fish. Press the leek over it and press down. Brush a steamer basket with oil and place the fish inside. Cut the remaining leek into fine rings and distribute around. Place the steamer basket over boiling stock and steam in a closed pot for 10-15 minutes.

3. 3.

   For the sauce peel and finely chop the shallot and ginger. Sauté in hot oil until translucent, add wine and cream, reduce by about half. Stir in butter spoonfuls and season with salt and pepper.

4. 4.

   Cut the fish into pieces and arrange on leek. Drizzle with sauce and sprinkle fresh pepper before serving.