Cod poached in coconut milk stock

Ingredients for 2 servings:

• 320 g cod fillet(s), skinless and boneless
• 30 g spring onions
• 5 g garlic, crushed (approx. 1 medium-large clove)
• 50 ml vegetable stock, preferably homemade
• 250 ml coconut milk, from the can
• 100 ml milk, UHT milk, preferably lactose-free
• 4 g ginger, sliced
• ½ vanilla pod(s), scraped
• ½ tsp curry spice mix
• ½ tsp white vinegar, approx. 5% or alternatively lemon juice
• 1 pinch(s) of sugar, alternatively honey
• Pepper, white, ground
• chili salt
• Pepper, black, medium-fine ground
• Fleur de Sel
• 1 sprig(s) dill, freshly chopped or other herbs
• 2 tbsp whipped cream

Instructions

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

very light and aromatic

Divide the cod fillet into pieces (2 servings per person). Slice the spring onions into very fine rings and the ginger into slices, then press in the garlic. In a shallow pot or deep pan, sauté the spring onions over low heat. When they begin to release liquid, add the garlic, sauté briefly, and deglaze with the vegetable stock. Stir in the coconut milk and UHT milk, add the vanilla, ginger, and curry spice mix, and bring everything to a boil over low heat. When the stock comes to a boil, add a few dashes of vinegar and sugar. Remove from the heat, remove the vanilla pod, ginger, and garlic, and season the sauce with white pepper and chili salt. Place the portioned fish pieces in the hot stock and return the pot to the stovetop. Poach the fish on the lowest heat until cooked through. Note: Do not let the stock boil any further, or the fish fillets may fall apart. Using a spoon, pour the coconut milk stock over the fillets several times. Depending on the thickness of the fillets, poaching takes approximately 15-20 minutes. The fish should still be glossy inside. Arrange the cooked fillets on warmed plates. Season with a little black pepper and fleur de sel. Add the whipped cream to the stock, blend until fluffy, and lightly coat the fillets. Garnish with some freshly chopped dill (or other herbs). Serve the remaining stock as a sauce. Serve with pasta, rice, or potatoes and a green salad.