VINTAGE BRUT 2004 Veuve Clicquot - Cod fillet with sesame 35 minutes 40 minutes Serves 8 2 1,2 Kg cod fillet 100 g sesame seeds 500 g Jerusalem artichokes 500 g new potatoes ¼ of a ciboulette bunch 2 eggs 10 ml cream 100 g morel mushrooms ½ l fish stock Saffron Butter Sea salt Ground pepper Cold fillet with sesame One day beforehand, slice 8 beautiful cod steaks and season them with sea salt and ground pepper; refrigerate overnight. Peel, wash and cook the potatoes and Jerusalem artichokes. Smash the Jerusalem artichokes and potatoes with a fork, adding 2 eggs and a little cream to them (be sure to keep a hearty consistency), season with sea salt and pepper, then stir in chopped chives. Prepare the dumplings and keep them warm. Wash mushrooms and remove their stalks, dry them thoroughly. Reduce the fish stock (up to half its original volume) with a demi-glace meat juice. Add cream to the stock and reduce it further, seasoning if necessary and adding saffron. Dab one side of the cod steaks in sesame seeds and bake brown butter on both sides. Assemble, garnish and serve. White fish Jerusalem artichokes France