Fletcher's cod fillet with balsamic zabaglione

Ingredients for 4 servings:

• 4 cod fillets, from the back, 250g each
• 4 egg whites
• 100 g sunflower seeds (pine nuts also work)
• 6 tbsp breadcrumbs
• 6 tbsp clarified butter
• Salt
• pepper
• Flour
• 2 tbsp balsamic vinegar, light
• 4 egg yolks
• 6 tbsp veal stock, concentrated
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Memories of the Baltic Sea and deep-sea fishing

Preheat oven to 75°C with plates (for serving). Wash the fillets and dry thoroughly. Lightly toast the sunflower seeds in a frying pan without fat, chop finely, and mix with the breadcrumbs, season with salt, and pepper. Separate the eggs, lightly salt the egg whites, and then beat until frothy. Salt the well-dried fish fillets. Lightly coat them in flour, then coat in egg whites. Then press them into the seed and breadcrumb coating, turn them over, and press down firmly again. Heat the Butaris in a non-stick frying pan. Fry the fish over reduced heat for about 4 minutes on each side until the coating is golden brown. Carefully transfer the fish to the preheated plates and keep warm in the oven. Leave the oven door slightly ajar. For the zabaione, add the egg yolk, veal stock, and balsamic vinegar to a simmering pan or a bowl in a bain-marie (the water should not be boiling, but just before boiling, around 90°C). Whisk lightly, season with salt and pepper, and then, while continuously whisking (using a mixer), whip the mixture into a thick zabaione. The mixture should not boil. This will happen in a flash. Pour the zabaione over the fish fillet and serve. Serve with small boiled potatoes.