• SOCIAL BITES
  • Main Courses

Cod with Savoy Cabbage and Shrimp

/5
Recipe by
Foodqood
SHARE
Recipe by
Foodqood
SHARE

Ingredients

For the cod:

  • 3 savoy cabbage leaves
  • 8 cleaned red shrimp
  • 1 egg white
  • 1/4 cup (about 50 ml) of fresh cream (heavy whipping cream)
  • Salt
  • Parsley (for seasoning)

For the Beurre Blanc sauce:

  • 1/4 cup of Brennevin (or another clear distilled spirit)
  • 1/4 cup of white vinegar
  • 1 shallot, chopped
  • 1 clove of garlic
  • 1/4 cup of fresh cream (heavy whipping cream)
  • 10 tablespoons (about 150 grams) of butter
  • Salt and pepper
  • 1 teaspoon of turbot roe (optional)

Procedure

  1. Cod preparation:

    • Cook the savoy cabbage leaves in boiling water for 2 minutes, cool them in cold water, and dry them.
    • Blend the shrimp with the egg white, 1/4 cup of cream, and a pinch of salt until smooth. Season the cream with chopped parsley.
    • Lay out the savoy cabbage leaves, place the cod on top, and then spread the shrimp cream over it. Roll everything up carefully.
    • Cook sous-vide at 57°C (135°F) for 30 minutes. Afterwards, sear the rolls in a pan for 2 minutes per side.
    • Slice the cod into scallops before serving.

  2. Beurre Blanc sauce preparation:

    • In a saucepan, mix the Brennevin, vinegar, chopped shallot, and garlic. Reduce over medium heat until about a quarter of the initial liquid remains.
    • Add the cream, lower the heat, and start adding the butter gradually, whisking until a smooth sauce is obtained.
    • Season with salt and pepper, strain the sauce and, if desired, add a teaspoon of turbot roe to enrich the flavor.

Serve the scalloped cod with the warm Beurre Blanc sauce on the side.

Creator
Foodqood
Cooks by profession and passion. Has taken the web by storm with scrumptious recipes cooked to the rhythm of music and ASMR. Impossible to resist his videos: a triumph of sounds and crunchiness.