Recipe
Pan-Seared Cod
with Vin Jaune Sauce, Turnip, Gooseberry, and Nettles
Ingridients:
Pan-Seared Cod
Cod fillet
Oil (for searing)
Butter (for basting)
Salt
Plating
Cod
Vin Jaune Sauce
Turnip
Gooseberries
Fried nettles
Vin Jaune Sauce
Butter
Heavy cream
Vin Jaune wine
Lemon juice
Salt
Turnip (cut into balls)
Fermented gooseberries
Chives
Fried Nettles
Nettles
Oil (for frying)
Salt
Directions
1
Pan-Seared Cod
Lightly salt the cod and sear in oil on high heat, then add butter and baste the fish.
2
Vin Jaunce Sauce
Combine equal parts butter and heavy cream in a pot, heat until the butter melts, then blend with a hand mixer. Season with Vin Jaune wine, lemon juice, and salt. Add turnip balls and fermented gooseberries with chives. Fry nettles in oil at 180°C for 5–10 seconds, then drain on paper and season with salt.
3
Plating
Arrange the cod with the sauce, add turnip, gooseberries, and garnish with fried nettles.
