Cod Steamed with Remoulade Sauce

Remoulade :

Stir the egg yolks with the mustard. Important: All ingredients must be at the same room temperature. Slowly, stirring continuously, add the oil with a whisk so that the mayo emulsifies.

Finally, add salt, pepper and a little bit of lemon juice. Remove the skin and seeds from the tomatoes and cut them into small pieces (“tomato concassée”). Chop the parsley, capers, shallots, chives and chervil. Put everything in order in a suitable bowl with 200 milliliters of the egg yolk-oil quantity form and mix well. If the remoulade is too viscous, add one or two tablespoons of liquid (vegetable soup, tomato sauce or water). Later, mash the hard-boiled egg with a fork and pour over the sauce form.

Serve:

Peel the cherry tomatoes with a Bunsen burner. Remove the stalk from the tomato and heat the tomato with the Bunsen burner until the skin bursts. Then wipe the tomato skin with a kitchen towel. A little sugar over the peeled tomatoes form and infuse five minutes. Now season with salt and warm up in olive oil at 45 °C.

Cut the potatoes into small pieces on the top and bottom and remove the skin vertically to give them a nice shape (“tourniquet”). Then cook in salted water for 20 to 25 minutes.

Cut the sugar snap peas into small pieces at the top and bottom, rinse them, season them a little with salt and add the rest.

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