Cod Fillet w/ Béarnaise Sauce
Ingredients
- 1 cod fillet, trimmed of fat
- 2 tbsp coarse salt
- zest of 1 lime
Béarnaise Sauce
- 2 egg yolks
- ¼ cup water
- 2 sticks butter, melted
- 1 tbsp tarragon vinegar
- ½ clove garlic
- ¼ cup mixed herbs (basil & cilantro), chopped
- salt & pepper
How-to
- Salt cod fillet on all sides and rest in the refrigerator for 24 hours
- Rinse salt from cod. Zest lime peel on both sides of fillet
- Roll cod tightly in plastic wrap in a tubular manner. Take smaller pieces of plastic to tie both ends tightly, assuring that the wrapping is water-tight
- FIll the sink or a bucket with 125º water. Submerge wrapped cod for 12 minutes
- Meanwhile, in saucepan over medium-low heat, vigorously whisk egg yolks, vinegar and garlic until the mixture is fluffy, about 2 minutes
- Remove bowl to counter-top, and slowly drizzle in butter while continuing to whisk
- Mix in chopped herbs, salt & pepper
- Remove cod from water and wrappings, and serve with béarnaise sauce