Cod with a fennel cream, black garlic and wasabi

Serves 4


  • 4 cod fillets at 200g each
  • 2 cloves of black garlic
  • 1 leek
  • 1 small onion
  • 1 potato
  • 1 fennel bulb
  • water
  • salt
  • wasabi
  • tomato sauce
  • chives


To make the fennel cream sauté the chopped onion and leeks along with the potato and fennel. Cover with a water and cook for 30 minutes. Blend, season and reserve. Peel the black garlic and cut into small pieces simulating the shape of small liquorice sweets. Reserve. To prepare the cod, heat a pan for three minutes without any oil. The fish is then cooked, skin side down, for 4 minutes, before flipping over for one minute on the other side. For the presentation swipe a bed of fennel cream on the plate and we place the fish on top.  Decorate the plate with dots of wasabi, tomato sauce, black garlic and some chives.