10 cod loins (70 g each) from Royal Greenland
500 g salsify roots
100 ml grapeseed oil
1 l good, strong fish stock
300 ml whipping cream
1 bunch of chives
Salt and pepper
Wash and clean the salsify roots thoroughly, then cut them into thin, slant-cut slices.
Roast them in oil until they are golden and crispy at the edges. Season with salt and pepper to taste.
Bring the fish stock to the boil and add the cream. Season to taste with lemon juice, salt and pepper. Mix the soup through well and foam it up with a stick blender.
Place the thawed cod loins in the oven at 110º in an ovenproof dish covered with foil. If necessary, use a roasting thermometer to ensure the correct core temperature is reached.
Arrange with the cod with the foamy bisque, salsify roots and finely-chopped chives.