Poached cod with orange chaudeau sauce

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.

Calorific value (per portion): 1335 kJ / 319 kcal