Summary

Ingredients

• 4 cod fillet (s), each 150 g
• 10 grains white pepper
• 0.5 teaspoon ½ salt, coarse
• 2 teaspoons cocoa (cocoa nibs)
• 40 g butter
• 150 ml milk (long-life milk, 3.5% fat)
• 0.5 teaspoon ½ allspice, ground
• salt
• 850 g savoy cabbae
• 1 parsnip (s)
• 1 parsley root (s)
• 4 medium potato (s)
• 2 onions)
• 1 tablespoon oil
• 40 g butter
• 200 ml cream
• Chili powder (Piment d`Espelette)

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Instructions

1. Clean the cabbage and cut it into leaves, cut thick leaf veins from the leaves. Cut the leaves diagonally into fine strips and let them simmer for 4 minutes in plenty of boiling salted water. Pour the savoy cabbage into a sieve, quench, drain well and squeeze out very well with your hands in portions.
2. Peel the parsnip, parsley root and potatoes and cut into 1.5 cm cubes. Finely dice the onions. Melt the oil and butter in a saucepan, sauté the onions until translucent, add the diced roots and potatoes. Sweat everything briefly and season with salt. Add the cream and cook for about 15 minutes until the cubes are soft. Stir in the savoy cabbage in portions and heat. Puree everything with the potato masher or mixer (not the hand blender). Season the puree with salt and piment d`Espelette and keep warm.
3. For the cod, finely crush the pepper and coarse salt in a mortar. Add cocoa nibs and roughly crush everything. Roll the cod around it. Heat the butter in a pan and fry the fish in it over a medium heat for 3 minutes on both sides, remove and keep warm.
4. For the allspice foam, heat the milk with allspice and a pinch of salt and whip with a milk frother.
5. Place the cod on the puree and serve with a little allspice foam. Serve the remaining allspice foam separately.