Cod loin with Paleta Bellota and beurre blanc

Name: Cod loin with Paleta Bellota and beurre blanc
Ingredients: 3 g Garlic; 30 ml Lemon juice; 80 g Salt; 500 ml unsweetened whipped cream; 60 g Sugar; 2 l Water; Paleta Bellota shoulder boneless; Cod loin b/s; 400 ml Chicken stock; 24 g White wine vinegar; 20 g White roux granules; 15 g Chopped shallot; 600 g Butter in cubes; 10 g Cress cut horeca mix

Cod loin, lightly salted and steamed, finished with finely sliced Paleta Bellota. Served with a beurre blanc.

Ingredients

30mlLemon juice

80gSalt

60gSugar

2lWater

Cod loin b/s

Paleta Bellota shoulder boneless

3gGarlic

500mlunsweetened whipped cream

400mlChicken stock

24gWhite wine vinegar

20gWhite roux granules

15gChopped shallot

600gButter in cubes

10gCress cut horeca mix

Preparation

Bring part of the water to a boil and dissolve the salt completely in it. Mix this with the remaining cold water and add the lemon juice. Let the brine cool completely.
Place the cod loins in the brine and let them brine for 1 hour. Remove the fish from the brine and pat lightly dry.

Cut the Paleta Bellota ham into thin slices and then cut these into two or three equal parts.
Store chilled until use.

Cut the butter into cubes and keep it well chilled.
Sweat the shallot and garlic gently in a pan without coloring.
Deglaze with the chicken stock, cream, and wine vinegar and bring to a boil.
Add the roux granules and let them dissolve completely.
Finish the sauce by adding the cold butter little by little while mixing the sauce with an immersion blender. Ensure a smooth, airy emulsion.
Keep the sauce warm in a sauce jug at a maximum of 60°C.

Steam the cod loin briefly to the desired doneness.
Immediately place the Paleta Bellota ham on the warm fish so it gently comes up to temperature.
Make a small salad of the cresses and finish the dish with the foamed beurre blanc.