Difficulty: Intermediate [2]
Prepare the balsamic vinaigrette by whisking sunflower oil, walnut oil, lemon juice, balsamic vinegar, grated ginger, chopped chives, salt, and pepper.
Portion the skinless fish into 70 g pieces. Layer each serving: a cod piece seasoned with salt and pepper, a slice of smoked shoulder, a salmon slice seasoned with salt and pepper, topped with a green bay leaf. Each stack should be about 10 cm long, 6 cm wide, and 5 cm high.
Place in foil packets. Mix the vinaigrette with veal jus, cream, mignonette, and chopped chervil. Add to packets, seal, and bake at 180°C.
Open packets, collect and filter cooking juices into a sauté pan. Whisk in butter off the heat to emulsify, then gently coat the fish and surround with a bead of sauce.
Culinary Ideas from Chef Hubert
