Sauerfisch with Cod

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.

• Prep: 20 min
• Cook: 25 min
• Difficulty: Medium
• Calories: 318
• Protein: 38 g
• Carbs: 11 g
• Fat: 10 g

Ingredients

• 800 g Atlantic cod ( in four portions )
• 250 ml Dry white wine
• 500 ml Mineral water
• 1 pc Onion ( peeled )
• 1 pc Carrot ( sliced )
• 1 pc Apium graveolens ( chopped )
• 40 g Minimum butter sweet
• 30 g Wheat flour
• 3 tbsp Vinegar
• 2 pc Bay leaf
• 2 pc Clove
• 10 pc Black peppercorns
• 1 pinch Gray sea salt

Instructions

1. Preparing the court-bouillon

   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. Poaching the fish

   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. Making the roux and binding

   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. Finishing the sauce

   Deglaze the sauce with vinegar to provide the characteristic Sauerfisch acidity. Adjust seasoning with grey sea salt. The sauce should be glossy and smooth.

Chef's tips

• 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.

Storage

Eat immediately. Poached fish does not reheat well as it dries out the flesh.