For the fish
1 whole cod (about 1.3 kg)
2 limes (juice)
4 cloves of garlic, sliced
For the sauce
1/2 cup butter
100 grams heavy cream
50 grams grated ginger
1 onion
2 eggs
Salt, black pepper, and fines herbes de Provence to taste
For the fish
1 whole cod (about 1.3 kg)
2 limes (juice)
4 cloves of garlic, sliced
For the sauce
1/2 cup butter
100 grams heavy cream
50 grams grated ginger
1 onion
2 eggs
Salt, black pepper, and fines herbes de Provence to taste
fish
1
After cleaning the fish, place it on a plate and squeeze the lime juice over it
and add the garlic slices
Season with salt, black pepper, and herbs, and also with the ginger skins you'll use in the sauce
2
Make three diagonal cuts on each side of the fish, leaving it to absorb the seasonings for about 1 hour to take on the flavor
3
Place the fish in a baking dish and put it in a preheated oven for
about 30 minutes
Check the meat with a
fork and verify if it separates into flakes
sauce
1
Peel and grate the ginger and chop the onion well
In a medium pan, melt the butter and sauté the onion
Add the ginger and cook over medium heat for 20 minutes
2
Remove from the heat, add the heavy cream, mix well, and let it simmer for
another 15 minutes
3
Again with the pan off the heat, add the eggs, salt, and black pepper
Mix well with a wooden spoon and return to low heat for another 5 minutes
4
Arrange the baked fish on a platter and pour the sauce over it
When serving, garnish with vegetables that will accompany the dish.
