Servings
4
Ingredients
Cod loin
Fresh Tarragon
Roasted Garlic
Egg yolk
Lemon
Sunflower oil
Vinegar
Salt
Method
- For the mousseline, brown a clove of garlic and crush it together with the egg yolk, a little vinegar, a pinch of salt, a few drops of lemon juice and some fresh tarragon leaves. Continue beating while adding the olive oil to make the mousseline.
- Brown cod loin in a frying pan and place on a baking sheet and cover with a layer of the tarragon mousseline.
- Plating: Place cod on plate and accompany with asparagus sautéed with garlic and tarragon.
Serving suggestion: A red pepper emulsion sauce offers a nice contrast for this dish.
