Cod with cauliflower
6 servings
25 minutes
Cod with cauliflower is an exquisite dish of Spanish cuisine that combines the tenderness of sea fish and the freshness of vegetables. This recipe embodies the traditions of Mediterranean gastronomy, where fish takes center stage. The delicate cod fillet simmers in a fragrant broth with white wine, acquiring a rich flavor, while the creamy sauce with caviar makes it even more refined. Slices of radish and cauliflower add textural variety, and dill completes the composition with fresh notes. The dish is perfect for a light dinner or special guest reception, delighting with a subtle balance of flavors and aesthetic presentation.
1
Finely chop the shallots and garlic and lightly sauté them in a small amount of butter (about 10 g), add white wine and cook on high heat until the wine evaporates by about half.
- Shallot: 2 pieces
- Garlic: 2 cloves
- Butter: 100 g
- Dry white wine: 100 ml
2
Add chicken, fish, or vegetable broth, bring to a boil, and cook the cod fillets for seven minutes. Remove the fish, place it in a warm spot, strain the broth, add cream, and cook until thickened. Then stir in the roe, and season with salt and pepper if needed.
- Broth (stock): 500 ml
- Cod fillet: 1 kg
- Heavy cream 35% fat: 100 ml
- Cod roe: 50 g
- Salt: to taste
- Ground black pepper: to taste
3
Slice the radish and cauliflower thinly using a mandoline or knife. Place the fish on a plate, top with cabbage and radish, drizzle with sauce, and garnish with dill.
- Daikon radish: 300 g
- Cauliflower: 300 g
- Dill: 20 g
