Baltic Sea culinary - Poland

Every day, before dawn, fishermen set out to sea for a catch. Do you dream of fresh fish? You should try Baltic cod sous vide in onion ash, served with purée of onions, vermouth froth, and pieces of violet cauliflower. On a six-point scale, the colourful composition on the plate deserves the top score of six. The fish is delicate and sophisticated in taste, gently winey. Just perfect.

Onions and leeks cook on the grill until carbonized through. Blend carbonized vegetables in to a fine ash and pass through a flour sieve.

Spread half of the salt onto the tray and put the fish on it. Cover the fish with the rest of the salt. Leave it for about 6-8 minutes. Rinse fish under cold water, dry and lave on a cloth in the fridge for couple of hours. Coat the fish in ash. Vacuum seal 100% and cook sous vide 48°C for 12 minutes.

In a heavy bottom pan caramelize onions and thyme. Onion needs to have nice brown color and to be sweet but not burned. Add veal stock and reduce until thick. Pure in the blender.

Vermouth Sauce:
Sweat down shallots and tarragon. Add Vermouth and white wine and reduce 75% . Add fish stock and again reduce 75%. Add double cream, bring it to the boil and pass through a sieve. Cook until silky sauce consistency is achieved.

Vermouth Foam:
Cook out the alcohol in a sauce pan. Add water and 50ml sauce. Bring it to the boil. Add lecithin and make foam. Let it stabilize for 1 minute before serving.

Cauliflower slices:
Slice the cauliflower into thin slices and keep in iced water.

Roast onion:
Peel and cut onion i quarters. Blanch in a boiling salty water, than refresh. Fry in a little olive oil.

To finish on the plate:
Put three dots of onion puree on the edge of the plate. Pour some Vermouth sauce. Place the fish in the center of the plate. Next to it put cooked red onion. Arrange cauliflower slices and cover with foam.

Recipe comes from

Course you can try in 1906 GOURMET RESTAURANT in Palac Ciekocinko

  • Cod in Ash

Ingredients 4 portions

3 onions peeled and cut in half
4 leeks only white parts

4x 150g cod lion skin off
100g coarse sea salt

300g sliced onion
1 spring of thyme
500ml veal stock

Vermouth Sauce:
100g sliced shallot
3 springs of tarragon
5 white peppercorns
2 tbsp olive oil
100ml white wine
100ml sweet Vermuth
200ml fish stock
200ml double cream

Vermouth Foam:
50ml Vermouth
100ml water
50ml Vermouth Sauce
1g Lecytyn

Cauliflower slices:

¼ Cauliflower

Roast onion:
1 small red onion