Filet of Cod with Saffron Sabayon and Julienned Vegetables Recipe
Filet of Cod with Saffron Sabayon and Julienned Vegetables
Total time: 30 to 60 minutes

Preheat oven at 190° C (375° F)
Preparation: 10 minutes
Cooking Time: 20 to 25 minutes

Difficulty: Easy
Chef's Note
A sabayon is a mousse made from egg yolks, sugar (in the original version) and wine or other liquid. It is prepared in a bain-marie (double boiler) over medium heat. All the ingredients are placed into the bowl which is set over simmering water. The mixture is vigorously whisked in a figure-8 pattern until the liquid gradually becomes foamy, increases in volume and thickens slightly.

You have to have an energetic whisking arm to make a sabayon, because it's necessary to whip the mixture for a good ten minutes without stopping. The sabayon is ready once the whisk leaves a visible trail in the bottom of the bowl.

Note on ingredients
Nothing equals a good homemade fish or shellfish stock. If you don't have any, or you're pressed for time, use a good quality powdered bouillon base and dissolve it in boiling water.

- 750 g (1 lb. 10 oz.) fresh cod, cut into 5 portions
- Fish stock

Julienne vegetable garnish
- 75 g (3 oz.) leek, white part only
- 75 g (3 oz.) carrot
- 75 g (3 oz.) celery
- 75 g (3 oz.) fennel
- 75 g (3 oz.) green beans
- 1 tomato, peeled, seeded and diced
- Chervil

- 3 small egg yolks
- 25 ml (1 oz.) Noilly Prat or other dry white vermouth
- 50 g (2 oz.) crème fraîche
- 125 ml (1/2 cup) shellfish stock
- A few threads of saffron
- 1/2 tbsp. cornstarch
  1. Cut the leek, carrot, celery, fennel and green beans into julienne strips. Cook the vegetables separately until tender-crisp.
  2. Combine the vegetables and set them aside to keep warm, covered with a piece of buttered parchment.
  3. Poach the cod in the fish stock or steam it.
  4. Make the sabayon (see below) by whisking together the egg yolks, vermouth, crème fraîche and cornstarch in a double boiler, and incorporate the shellfish stock flavoured with the saffron threads.
  5. Place a portion of cod in the centre of each plate, top with the julienned vegetables, and spoon the sabayon over top.
  6. Garnish with the diced tomato and fresh chervil.
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Thanks to Contrexéville for their kind collaboration

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