Cod loin with baked cabbage and champagne sauce

Instructions

1. Peel and finely chop 1 pcs shallots, set aside.
2. Gently toast 3 tbsp of hazelnuts and remove any excess skin (you can rub the nuts together in your hands or on a towel). Coarsely chop and set aside.
3. Place 600 g of cod loin in a baking dish, skin side down. Salt and leave in the refrigerator for about 15 minutes.
4. Cut 2 pcs of cabbage crosswise so that you get round pucks about 1.5 cm thick and about 8-10 cm in diameter. You can get 2-4 pucks per cabbage depending on the size. Place on a baking sheet lined with baking paper.
5. Gently brown 100 g of butter until golden and add the roasted hazelnuts and soy.
6. Brush the browned hazelnut butter on the cabbage pucks, salt and leave for a while to soak.
7. If you have two ovens, set one to 200C and the other to 120C, otherwise set your oven to 200C.
8. Sauté the shallots in some of butter over medium heat.
9. When the shallots are shiny and slightly soft, add 2 dl of champagne and reduce by half. Add 1 dl of fish stock, 1 tbsp of red wine vinegar and 2 dl of heavy cream. Let cook for 3-4 minutes to reduce a little.
10. Set the saucepan aside and blend the sauce until smooth. Then strain.
11. The fish takes about 15-20 minutes at 120C to reach 47-48 degrees, if you have one oven, start by letting the cabbage cook for 15 minutes at 200C before lowering to 120C and putting the fish in. Keep an eye on it and aim to take out the cabbage and fish at the same time.
12. While the cabbage and fish are cooking, boil 50 g of garden peas for a few minutes and place in an ice bath.
13. Then season the sauce with salt and pepper.
14. Just before serving, add ½ dl of milk to the sauce and mix with a hand mixer until foamy.
15. Place a cabbage puck on a plate, top with the fish, champagne sauce, peas, dill oil and dill.