Poached cod with orange chaudeau sauce

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Tamari Gluten-free Soy Sauce Main courses Fish Vegetables Spring Summer

Nutrition facts (per portion): 1335 kJ / 319 kcal

200 g fennel
10 g butter
Salt and freshly ground pepper
160 g shiitake mushrooms (or porcini mushrooms)
2 small shallots
2 tbsp. olive oil

For the orange chaudeau sauce

2 fresh egg yolks
100 ml orange juice (reduced by 1/3)
2 tsp. lemon juice
2 tbsp. Kikkoman naturally brewed Tamari gluten-free soy sauce
10 g butter

For the balsamic soy sauce

40 ml balsamic vinegar (reduced by 1/2)
2 tsp. Kikkoman naturally brewed Tamari gluten-free soy sauce
20 g butter

Stock for the cod

1 litre water
4 tbsp. salt
2 tsp. white peppercorns
100 g each of onions, celery and carrots
2-4 sprigs of parsley
2 bay leaves

Also

4 x 80 g cod
80 g chum salmon caviar (or trout caviar)
4-6 sprigs of chervil

Preparation

Wash the fennel, cut into thin slices around 2-3 mm thick, blanch briefly, drain well, sauté in hot butter, season lightly with salt and pepper and keep warm. Clean and trim the mushrooms and cut them into bite-sized pieces. Peel the shallot, chop finely and sauté in a little oil. Add the mushrooms, season lightly with salt and pepper and keep warm.

To make the orange chaudeau sauce, combine all ingredients (except butter) in a bowl, whisk over a bain-marie until the sauce thickens. Stir in the butter. To make the balsamic soy sauce, heat up the reduced balsamic vinegar and soy sauce in a small saucepan. Stir in the butter.

To prepare the cod, put all the ingredients except the cod in a pan of water, bring to the boil and maintain the temperature at 80-90 °C. Wash the cod. Put it into the stock and poach. Place the fennel at the centre of the plates, put the cod on top of it, pour on the sauce and top with caviar and chervil. Garnish with the mushrooms and balsamic soy sauce, plus a little cress if you like, and serve.