Recipe - Rose Levy Beranbaums Best Bittersweet Brownies

2 200 g cod fillet; (with skin
on)
2 teaspoon Sugar
1 teaspoon Salt
A pinch of rose peppercorns;
ground
2 Shallots; chopped
50 ml White wine
100 ml Fish stock
100 ml Double cream
1 lg Bunc dill; chopped
One half teaspoon Anchovies; chopped
1 teaspoon Creme fraiche
Lemon
Ground white pepper

Mix together the salt, sugar and the rose pepper and rub into the cod.
Leave the cod to marinate for 2 hours.

Before cooking the cod, make the sauce by saut‚ing the shallots in a little
vegetable oil, adding the wine and fish stock and reducing by half.

Sieve out the shallots and add the cream, bringing to the boil. Add the
dill, anchovies and creme fraiche. Season with white pepper, a squeeze of
lemon and reduce.

Fry the cod in a very hot pan on the skin side for 30 seconds until crisp.
Turn over and place in oven at 220C for 5 minutes.

To serve:

Pour the sauce on a plate with the fish in the middle, garnished with fresh
dill.

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