Enjoy a simple yet elegant dish of Rolled Cod with Cabbage and Shrimp, served with a creamy Beurre Blanc sauce. Ingredients: For the cod: • 3 cabbage leaves • 8 cleaned red shrimp • 1 egg white • 1/4 cup cream • Salt • Parsley For the Beurre Blanc sauce: • 1/4 cup Brennevin or clear spirit • 1/4 cup white vinegar • 1 shallot, chopped • 1 garlic clove • 1/4 cup cream • 2/3 cup butter • Salt and pepper • 1 tsp lumpfish roe (optional) Preparation: 1. Cod: • Boil cabbage leaves for 2 mins, cool in ice water, dry. • Blend shrimp, egg white, cream, salt into a paste, mix in parsley. • Lay cabbage, add cod, spread shrimp paste, roll tightly. • Sous-vide at 139°F for 30 mins, pan-sear 2 mins per side. • Slice before serving. 2. Beurre Blanc Sauce: • Reduce Brennevin, vinegar, shallot, garlic in pan to 1/4. • Add cream, lower heat, whisk in butter until smooth. • Season, strain, add roe if using. Serve the sliced cod with the warm Beurre Blanc sauce. . . @GialloZafferano...