soup · Cooking course

Serves 4

Ingredients

• Cod fillet — 1 kg
• Daikon — 200 g
• Cauliflower — 200 g
• Butter — 50 g
• Dill — 5 g
• Fish stock — 500 ml
• Shallot — 2 pcs, finely chopped
• Heavy cream (35%) — 200 ml
• Dry white wine — 100 ml
• Salt
• White pepper

Instructions

1. Melt the butter in a pan over low heat. Add the shallot; stir. It shouldn’t brown — the soup needs to stay white.
2. Add white pepper; stir.
3. Add white wine, raise the heat, reduce by half.
4. Add the fish stock.
5. Cut the cod into even pieces. Lay them in the pan; cook 3–4 minutes until just done. Transfer to a dish.
6. Add cream to the sauce and whisk to thicken.
7. On a mandoline slice the daikon paper-thin.
8. From a cauliflower floret cut a segment and slice it thinly on the mandoline as well.
9. When the sauce thickens to a cream, take it off the heat.

Serving

1. Place a piece of cod in a deep bowl.
2. Spoon the sauce around it.
3. Layer the daikon and cauliflower slices on top.
4. Garnish with a few small dill sprigs.