Cod Slices with Oysters

Ingredients

• 600 gCod
• 50 gButter
• 40 gFlour
• 500 mlFish broth
• 15 mlLemon
• 0.5 gNutmeg
• 34 gEgg yolk
• 240 gOyster
• 60 mlausterwasser
• 5 gSalt
• 1 gPepper
• 1000 mlWater

Instructions

1. 1

   Cook the fish

   • Bring a large pot of water (about 1 l) to a simmer, add 5 g salt. Add the cod slices (about 600 g) and poach gently for 6–8 minutes until opaque and cooked through.
   • Carefully remove the fish slices, let drain briefly and keep warm.
2. 2

   Prepare sauce and assemble

   • Melt 50 g butter in a casserole or wide pan over medium heat.
   • Stir in 40 g flour and cook 1–2 minutes until the roux turns slightly golden.
   • Gradually whisk in 500 ml strong fish stock until smooth. Bring briefly to a simmer then reduce heat.
   • Season the sauce with 15 ml lemon juice and 0.5 g grated nutmeg.
   • Whisk 2 egg yolks (about 34 g) in a small bowl. Temper the yolks by slowly adding a ladle of hot sauce, then stir the yolk mixture back into the pan off the direct heat. Keep the sauce warm (do not boil).
   • Add 240 g shucked oysters and about 60 ml oyster liquor to the hot (not boiling) sauce and heat briefly until the oysters are just warmed through.
   • Place the warm cod slices on plates, spoon the oyster sauce with oysters over the fish and serve immediately. Season with freshly ground pepper and lemon wedges if desired.