• Main Courses

Cod with Savoy Cabbage and Shrimp



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)


  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.

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