The main ingredient of this dish, if you don’t consider the king – caviar, is the cod. It has to be wild. The best of the best, as only those with the purest taste will not spoil other ingredients. Bad quality cod can ruin the dish, so if you have no good cod, eat caviar purely with bread. But when you do get that wild cod, slowly cook it to a really mild state and appreciate this sauce and caviar. A glass of wine and fresh bread is all it needs – if it needs it at all.
- 800 g cod fillet, 4 pieces
- 300 ml sweet cream
- zest of 1/3 organic lemon
- sea salt to taste
- freshly-ground pepper to taste
- 1 parsley stalk
- 1 dill stalk
Serving:
- 4 small cucumbers, small cubes
- 1 tsp mild extra virgin olive oil
- 4 very small tsp caviar
Heat oven to 180°.
Place the fish in an ovenproof dish. Mix the cream with lemon zest, salt, and pepper. Pour over the fish, placing parsley and dill on top. Put the fish in the oven and bake for 8 – 15 minutes, depending on the fish’s thickness.
Mix the cucumbers with oil and a very tiny bit of sea salt.
When the fish is almost ready (very soft) and feels like it needs 1-2 minutes more, take it out of the oven. Place in a dish and cover with foil. Pour the cream into a pan and boil on high heat until it reduces by half. Place the fish onto a serving plate, pour the sauce over the fish, and place cucumber and caviar on top. The caviar should sit on the cucumber so it does not touch the hot sauce. Serve immediately.
