Cod in Spiced Butter

Preheat the kitchen stove to 80 °C.

Remove the peel from the carrot and fennel and finely dice them. Slit the vanilla bean lengthwise and scrape out the pulp.

Melt the butter in a large saucepan and sweat the carrots, garlic, shallots and fennel in it. Add vanilla pulp, cloves, bay spice, gingerbread spice, pepper and salt.

Extinguish with Noilly Prat and add the white wine.

Pour in the cod and poach in it for about 5 to 8 minutes. Then remove the fish and keep it warm in the stove.

Boil the liquid to 5 tbsp, add cold butter, bring to the boil briefly and season. Dip the fish in the sauce one more time and serve it on the spot.

Basmati rice goes well with it.

Have fun with baking!

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