How to Cook Cod Fish like a Master Chef

Winter cod (Skrei) with Cabbage & Lardo prepared by Chef Michel van der Kroft of his 2 Michelin-star Restaurant 't Nonnetje near Amsterdam.

Preparation

Winter Cod (Skrei)
1. Trim the loin of the winter cod and dry brine it with a small amount of salt.
2. Cut the loin into beautiful medallions. Place the medallions on a thin layer of salt and cover lightly with more salt.
3. Store in the fridge until ready to be steamed.

Foamy Sauerkraut Sauce
1. Infuse sauerkraut with chicken stock and let it reduce.
2. Remove the sauerkraut, then add crème fraîche and butter to the remaining liquid.
3. Use a hand blender to create a light, foamy sauce.

Lardo
Lardo di Colonnata is used, known as the “speck” from the back of Italian pigs, aged with salt and herbs in the marble caves of Colonnata.
1. Cut the lardo into small cubes and melt it gently in a saucepan.
2. Add Riesling vinegar made from dehydrated frozen Riesling grapes.
3. Cook together to form a light emulsion with the lardo fat and vinegar.

Cavolo Nero
1. Cook cavolo nero with shallots in vegetable stock. This forms one component.
2. For the second component, cook another portion with garlic, shallots, and cavolo nero in vegetable stock.
3. Blend the mixture into a smooth puree.

Lemon Peel Puree
1. Blanch lemon peels five times to reduce bitterness.
2. Cook the peels with a bit of water, sugar, and reduced lemon juice.
3. The result should be a puree with a balance of sweetness, acidity, and slight bitterness.

Plating
1. Place the cavolo nero in the center of the plate.
2. Add a cannelloni of pointed cabbage on top of the cavolo nero.
3. Dot the plate with drops of lemon peel puree.
4. Place a steamed winter cod medallion on the cavolo nero.
5. Add a quenelle of cavolo nero puree on top of the cod.
6. Lay a thin slice of lardo over the cod and cavolo nero. The lardo will turn translucent as it warms.Pour the foamy sauerkraut sauce on one side of the cod.
7. Add the lardo cubes with Riesling vinegar on the other side.
8. Finish with pommes soufflé dusted with cavolo nero powder and crispy potato on the side.

This dish masterfully balances the delicate flavor of winter cod with the richness of lardo and the vibrant acidity of lemon and sauerkraut.‍

Find more recipe: www.platingart.com
Discover the restaurant: www.hetnonnetje.nl

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