Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Fried cod in caviar Champagne sauce
Here, the massive winter cod is caressed by a rich, spicy sauce made from cream, sparkling wine and fish eggs. Has what it takes to be the best fish dish of the winter.
Cooking time: 25 minutes
Ingredients for the fish
| Ingredients (4 servings) | ||
|---|---|---|
| 4 | Cod fillets 150 g each | |
| 20 | g | Butter |
| 1 | tablespoon(s) | Oil |
| Salt | ||
Ingredients for the sauce
| Ingredients (4 servings) | ||
|---|---|---|
| 50 | g | Butter |
| 3 | Shallots, finely chopped | |
| 2 | cm | Ginger, fresh, chopped |
| 150 | ml | Champagne |
| 250 | ml | Seafood, fish or chicken soup |
| 125 | ml | Whipped cream |
| 200 | g | Butter, cold, cut into pieces |
| 50 | g | Mixed caviar and roe, e.g. osetra, trout, salmon or char from Grüll (+ more for garnish) |
| 1/2 | Lemon | |
| Dill feathers for garnish | ||
| Chives, chopped, to garnish | ||
- Melt 50g butter in a saucepan over a medium heat. Add the shallots and ginger and fry until soft and fragrant. Deglaze with Champagne and reduce by half. Add the soup and reduce by half again. Add the whipping cream and cook until it thickens. Stir in the cold butter. Carefully fold in the caviar and roe.
- Squeeze the lemon and stir the juice into the sauce. Lightly salt the fish fillets. Melt the butter in a large frying pan over a medium heat. As soon as it bubbles, add the oil. Add the fish fillets and fry for 1 to 2 minutes until browned. Carefully turn the fish over and continue cooking until the flesh is milky pale and a crispy crust has formed.
- Spoon a little sauce onto each plate and carefully place a fillet on top. Garnish with fresh herbs and caviar and serve.
