Ingredients for 4 Servings

For the cod:

• 600 g cod fillet
• 2 lemons
• 1 tsp. fleur de sel
• 2 sprigs of thyme

For the lemon sauce:

• 1 garlic clove
• 3 sprigs of thyme
• 2 organic lemons
• 200 ml chicken stock
• 1 tsp. fleur de sel
• 1 pinch of black pepper
• 2 tsp. sugar
• 100 g butter

Preparation

1. For the cod, salt the fillets on both sides. Place the fish in the perforated steamer tray. Slice the lemons and place on the fillets. Place the sprigs of thyme on top. Steam the cod fillets with automatic programme S07. To collect the dripping liquid, slide a non-perforated glass steamer tray underneath.
2. For the sauce, wash the lemons with hot water, grate the peel finely and then squeeze out the juice. Place the lemon zest, juice, chicken stock, garlic clove and sprigs of thyme in a    saucepan. Bring the liquid to a boil. Simmer for 5 to 10 minutes at the highest temperature to reduce the sauce. Remove the sauce from the stove, remove the garlic and sprigs of thyme. Allow to cool briefly. Cut butter into small cubes and add to the warm sauce. Purée with a blender. Then add salt, pepper and sugar to the sauce.
3. Remove the cod from the steamer. Season with pepper. Garnish with the foamed sauce, the sprigs of thyme and the lemon zest and serve.