HANOS catering wholesale
Become a customer
Foodxperience

Cod and grapes in apple-elderberry juice with sauerkraut and beurre blanc

The combination of cod, grapes, and apple-elderberry juice with sauerkraut and beurre blanc creates a surprising and flavorful dish.The base of this dish is delicious, powerful apple-elderberry juice. The grapes are cooked sous-vide in this juice with some butter and cane sugar. The cod is fried crispy under a 'skin' of brick pastry. The sauerkraut is heated in butter with brown sugar and some mustard. This is deglazed with apple-elderberry juice. The classic beurre blanc is enriched with cream and watercress.

Ingredients

cod fillet without skin
Brick pastry
Olive oil
pepper from the mill
Eastern Scheldt water

500gsauerkraut naturel
20gBrown sugar
15gmild mustard
30gButter
2apple elderberry juice

250gseedless red grapes
2apple-elderberry juice
15gCane sugar
25gButter

pepper from the mill
1units.itemsShallot
1units.itemsGarlic clove
Butter
300mlWhite wine
100ml(cooking) cream
1units.itemsCelery stalk
Salt
300gCold butter in cubes
15gwatercress

Preparation

  1. Cut the fillet to the desired size.
  2. Place the fillet in the salty Oosterschelde water for 30 minutes.
  3. Pat the fillet dry.
  4. Cut the brick pastry to the same size as the fillet.
  5. Season the fillet with pepper.
  6. Brush the pastry sheets with olive oil and place them on the fillet. (We usually use two sheets of pastry). Press firmly.
  7. Fry the fillet with the pastry side down in oil.
  8. Once the pastry is brown, turn the fillet over and finish cooking in an oven at 160°C until the desired doneness is reached.

  1. Rinse the sauerkraut in a colander under cold running water.
  2. Squeeze the sauerkraut well.
  3. Melt the butter together with the sugar and mustard and let it caramelize lightly.
  4. Add the squeezed sauerkraut and fry until everything is well mixed.
  5. Deglaze with the juice and let it simmer on low heat until the liquid is absorbed.

  1. Place everything in a vacuum bag and vacuum seal it.
  2. Cook the contents in a water bath at 75°C for 15 minutes.
  3. Strain the contents.
  4. Reduce the released liquid and warm the grapes in it for serving.

  1. Finely chop the shallot. Cut the celery stalk into pieces and the garlic into chunks.
  2. Sweat the shallot, garlic, and celery in butter.
  3. Add pepper.
  4. Deglaze with the white wine and reduce to 1/3.
  5. Add the cream and watercress, blend the mixture with a hand blender while warm.
  6. Strain the preparation.
  7. Reheat the sauce before serving and finish with cold butter.
  8. Season to taste with extra salt as desired.