50 min
Temperature: Cold
Type of dish: Fish, Vegetables
Cuisine type: French cuisine
Ingredients for 5 portions
Ingredients for portions/units
Leek 6.667 ud
Spring onion 3.333 ud
Butter 0.042 kg
Potatoe 0.125 kg
Poultry stock 2.083 l
Cream 38º 0.083 l
Sterilised milk 0.083 l
Table salt 5.0 g
Ground white pepper 0.833 g
Cod loin 0.25 kg
Chives 8.333 g
Salmon roe 25.0 g
Onion 0.139 kg
Carrot 0.069 kg
Green leek 0.833 ud
Water 2.083 l

For the vichyssoise:

  • Make a white poultry stock.
  • Chop the spring onions into julienne and the leek into half-moons.
  • Melt the butter with oil, add the spring onions and soften.
  • Add the leeks and continue to soften on a low heat.
  • Add the roughly cut (cracked) potatoes, drain the excess oil, add the stock and let it boil for 30 minutes.
  • Add the milk and the cream and boil for 5 more minutes.
  • Blend, strain, boil and add salt and pepper to taste. Allow it to cool.

For the cod:

  • Heat the water to 70 ºC, remove from the heat and add the cod (the water must cover the cod). Leave for 4 to 5 minutes.
  • Remove the water and allow it to cool.
  • Once cool, slice and grease it with a little extra virgin olive oil so the slices do not dry.
  • For the decoration:
  • Very finely chopped chives, salmon roe and extra virgin olive oil.


  • Place a little vichyssoise cream in a soup bowl.
  • Garnish with cod slices, laying the slices onto each other, as in the picture.
  • Decorate with the salmon roe, the chives and some drops of extra virgin olive oil.
  • Serve some more cream in a pitcher or carafe.
Nutritional information (1 portion)
Fiber 91.93 g
Saturates 13.13 g
Monounsaturated fatty acids 15.15 g
Polyunsaturated fatty acids 8.29 g
Cholesterol 64.83 mg
Calcium 1959.79 mg
Iron 32.08 mg
Zinc 8.22 mg
Vitamin A 2519.33 ug
Vitamin C 626.58 g
Folic acid 2339.0 ug
Salt (Sodium) 714.54 mg
Sugars 218.72 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.