Elegant Duo of Salmon and Fresh Cod with Rolled Pork Belly and Gray Mignonette

• 350 g headed French cod (skinless)
• 350 g salmon fillet (skinless)
• 200 g rolled belly with Basque spices
• Bay leaves
• 20 cl veal jus
• 2 tablespoons heavy cream
• 120 g butter
• 200 g balsamic vinaigrette
• 8 g gray mignonette
• Chervil
• Salt, ground pepper

• Preparation time: 20 minutes
• Cooking time: 15 minutes

Difficulty: Intermediate

1. Cut the skinless fish into 4 equal pieces, each approximately 10 cm long, 6 cm wide, and 5 cm high.
2. Layer each stack: start with a piece of cod seasoned with salt and pepper, add a slice of rolled belly, then a slice of salmon seasoned again, and top with a fresh bay leaf.
3. Prepare the sauce by reducing the balsamic vinaigrette with veal jus, then enriching it with heavy cream. Add the gray mignonette.
4. Place each fish stack in a papillote with some sauce, seal, and bake at 200°C for 12-15 minutes.
5. Open the papillotes, strain the cooking juices into a sauté pan, and incorporate them into the creamy sauce. Adjust seasoning.
6. Off the heat, whisk in the butter in pieces to mount the sauce. Gently coat the fish.
7. Arrange on plates, surround with a bead of sauce, and garnish with chervil.