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Filet of Cod with Sabayon and Vegetables




Source of Recipe


The Worldwide Gourmet


List of Ingredients




750 g (1 lb. 10 oz.) cod, cut into 5 portions
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Fish stock
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For the vegetable garnish:
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75 g (2.5 oz.) leek (white part only)
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75 g (2.5 oz.) carrot
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75 g (2.5 oz.) celery
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75 g (2.5 oz.) fennel
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75 g (2.5 oz.) green beans
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1 tomato, peeled, seeded and diced
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Chervil
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For the sabayon
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3 small egg yolks
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25 ml (5 tsp.) Noilly Prat or other dry white vermouth
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50 g (2 oz.) crème fraîche
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1/2 tsp. cornstarch
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125 ml (1/2 cup) shellfish stock
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A few saffron threads

Recipe



Method

Cut the leek, carrot, celery, fennel and green beans into julienne strips. Cook the vegetables separately until tender-crisp.
Combine the vegetables and set them aside to keep warm, covered with a piece of buttered parchment.
Poach the cod in the fish stock or steam it.
Make the sabayon (see below) by whisking together the egg yolks, vermouth, crème fraîche and cornstarch in a double boiler, and incorporate the shellfish stock flavoured with the saffron threads.
Place a portion of cod in the centre of each plate, top with the julienned vegetables, and spoon the sabayon over top.
Garnish with the diced tomato and fresh chervil