Cod with Savoy Cabbage and Shrimp

For the cod:

For the Beurre Blanc sauce:

Cod preparation:
- Cook the savoy cabbage leaves in boiling water for 2 minutes, cool them in cold water, and dry them.
- Blend the shrimp with the egg white, 1/4 cup of cream, and a pinch of salt until smooth. Season the cream with chopped parsley.
- Lay out the savoy cabbage leaves, place the cod on top, and then spread the shrimp cream over it. Roll everything up carefully.
- Cook sous-vide at 57°C (135°F) for 30 minutes. Afterwards, sear the rolls in a pan for 2 minutes per side.
- Slice the cod into scallops before serving.
Beurre Blanc sauce preparation:
- In a saucepan, mix the Brennevin, vinegar, chopped shallot, and garlic. Reduce over medium heat until about a quarter of the initial liquid remains.
- Add the cream, lower the heat, and start adding the butter gradually, whisking until a smooth sauce is obtained.
- Season with salt and pepper, strain the sauce and, if desired, add a teaspoon of turbot roe to enrich the flavor.

Serve the scalloped cod with the warm Beurre Blanc sauce on the side.

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