Poached cod with hollandaise and ratatouille

Cut the cod fillet into pieces weighing 80 g each and poach it in the vegetable broth.

For the sauce, pour the egg yolk, grape juice and white wine in a metal bowl. Then whisk well using electric beaters. Add butter and season it with soy sauce and pepper.

For the ratatouille, peel the Spanish onion and cut it in small pieces. Rinse, clean and cut the courgette, aubergine and beef tomato into small pieces. Heat the olive oil in a pan, add crushed garlic, onion and vegetables and stir-fry. Add soy sauce and tomato juice, bring to the boil and cook the vegetables over a medium heat until it is firm to the bite. Season it with oregano and chili powder. Mashed potatoes go perfectly with it. Arrange the cod on each portion of mashed potatoes and spoon over ratatouille. Pour the sauce over the cod and decorate it with Keta caviar and chervil.

Preparation time: 20 mins
Per portion: 1644 kJ / 393 kcal