creamy smoked cheese
grape pip oil
clear chicken soup
herbs from the beach
Cook the cabbage leaves in butter with the pre-chopped shallots. Set aside.
Whip the milk, creamy smoked cheese, black pepper, salt and lemon juice.
Whiten the dill and blend with the grape pip oil until a green oil is obtained.
Reduce the white wine, clear chicken soup and dill; add butter and bind the sauce. Add the caviar.Gently cook the cod cheeks in the butter
Place a table spoon full of wine, chicken, dill, butter and caviar sauce over the bottom of the plate. Place some cabbage leaves over the sauce. Place the cod cheeks in their sauce on top of this. Sprinkle with herbs from the beach.