Cod with caviar

Antonius Caviar

Cod with brandade sauce (4 servings)

To prepare this dish, you will need 30 g of Antonius Caviar Siberian. This product is available in our e-shop.

Pickled fennel (prepare 1 day earlier)


– 200 g of fennel

– 125 ml of white wine vinegar

– 5 bay leaves

– 5 whole allspice berries

– 90 g of sugar

– 7,5 g of salt

– 250 ml of water

– 6 star anise

– 2 cloves of garlic


Slice the fennel thinly. Prepare the pickling liquid from the rest of the ingredients. Pour the pickling liquid over fennel slices and leave it in the fridge for 24 hours.

Cod fillets (start preparation in advance)


– 1,5 kg of cod fillets (save about 200 g for the sauce)

– salt


Remove the skin from the fish, salt it and leave for about 10 minutes to get rid of the water, then rinse the salt off and dry before proceeding. Roll up the fillet and leave it in the fridge for 12 hours. Then portion out the fish into 150 g pieces and close in ziplock bags. Cook at 60°C for about 20 minutes.

Brandade sauce


– about 200 g of cod

– 90 g of cream

– 100 g of milk

– 50 ml of white wine

– 200 g of leek

– 100 g of potato puree


Heat the oil in a saucepan and fry leek, cod pieces and potato puree. Pour in white wine, allow the alkohol to evaporate, then add milk and cream and boil. Blend everything together, season with salt and pepper.

Chive oil:


– 200 ml of olive oil

–  150 g of chives


Mix olive oil and chives using a blender. Strain the liquid through a amall sieve and a cloth.

Black olive powder:


– 100 g of black olives


Chop the olives finely and put into the oven preheated to 60°C. Bake until dry, then blend finely until it turns to powder.

Serve the fish in a deep plate, topped with a portion of caviar and surrounded by brandade sauce and pickled fennel. Season with chive oil and black olive powder.