Cod Medallion with Butter and Onion Sauce

Remove the skin from the soaked cod, cut it into 2 pieces, stack them, and wrap tightly with plastic wrap, sealing the ends by rolling on a work surface. Place in a vacuum bag and remove all air.

Refrigerate for about 30 minutes.

Cook the cod at 46°C for 25 minutes, then shock it in ice water.

Let it rest for 10 minutes, then portion it and remove the wrap.

For the sauce, burn half the white onion with a kitchen torch for a smoky flavor and finely chop the shallot. Combine all liquid ingredients and bring to a boil.

Cook for 10-15 minutes and reduce to half the initial volume.

Turn off the heat, remove the white onions, and add butter cubes one at a time, emulsifying continuously.

Strain the sauce through a fine mesh sieve.

Serve the cod medallion as is or warm it gently at 50°C in the oven for a few minutes. Optionally, add a couple of teaspoons of chives oil to the sauce and finish with seasonal edible flowers and herb powder.