Sauerfisch with Cod
Ingredients
- 800 gAtlantic cod (in four portions)
- 250 mlDry white wine
- 500 mlMineral water
- 1 pcOnion (peeled)
- 1 pcCarrot (sliced)
- 1 pcApium graveolens (chopped)
- 40 gUnsalted butter
- 30 gWheat flour
- 3 tbspVinegar
- 2 pcBay leaf
- 2 pcClove
- 10 pcBlack peppercorns
- 1 pinchGray sea salt
Method
Pearlescent cod flakes that pull apart with a fork, coated in a smooth, tangy sauce. The rising steam carries sharp notes of bay leaf and warm vinegar.
- 1
In a large skillet, pour the mineral water and dry white wine. Add the onion studded with cloves, sliced carrot, celery, bay leaf, and peppercorns. Simmer for 15 minutes to extract the flavors.
- 2
Delicately submerge the cod loins in the simmering liquid. Poach for about 8 minutes. The flesh should turn opaque and remain firm to the touch. Remove the fish and keep warm under a cloth.
- 3
In a saucepan, melt the butter. Dust with wheat flour (singer) and whisk without browning. Gradually pour in 400ml of the strained cooking broth, whisking until the sauce coats the back of a spoon.
- 4
Deglaze the sauce with vinegar to provide the characteristic Sauerfisch acidity. Adjust seasoning with grey sea salt. The sauce should be glossy and smooth.
Frequently asked questions
How do you get this dish right?
- Never boil the fish; the liquid should barely simmer to keep the flesh intact.
- If the sauce is too acidic, a small pinch of sugar can balance it without altering the dish's character.
How long does this dish keep?
Eat immediately. Poached fish does not reheat well as it dries out the flesh.
