Page 11 - Naked Foodies - July 2021

4 pieces of highest quality cod filet
10 g fine salt
1 l water
2 dl champagne 2 dl fish stock
2 dl heavy cream 1 tbs salmon roe Mixed greens
Start to mix the salt and water to make a brining solution, when mixed put the cod in and leave overnight in fridge.
Wash the fish in cold water to remove excess brine, and keep aside Pour the champagne in a pot and reduce to 1⁄2
Add the fish stock and reduce to 1⁄2
Add the cream and reduce that to 1⁄2
Adjust taste with salt if needed
Steam the cod to core temperature of 52 degrees
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