Cod with beets, watercress sauce and bottarga

Today’s recipe is a dish composed of cod, beets, watercress sauce, beer and bottarga, it’s a dish that combines freshness and exoticism. This recipe comes all the way from Paris from the restaurant “La Fine Mousse“.

Copyright: Sara Sainz-Pardo


  • 3 red beets
  • 3 yellow beets
  • 1 chiogia beetroot 
  • 1 bunch of watercress
  • 100gr butter 
  • 1 cod fillet of about 600gr 
  • 100gr of miso
  • 10cl sesame oil 
  • 1 garlic head
  • 2 sprig of thyme 
  • 4 bay leaves 
  • 750gr coarse salt 
  • 1 lemon yellow


Cook the yellow and red beets separately in water with garlic, thyme, bay leaf, coarse salt and pepper. Cooking time about 45 minutes 

Remove the skin from the cod fillet and marinate it for 3/4 minutes in a brine composed of 1 litre of water for 500gr of coarse salt. 

Rinse it well and dry it with a cloth. 

Cook the whole watercress (stems and leaves) in a pot of boiling salted water for 7 minutes, drain the watercress, mix and pass through a Chinese stamen. Cool with 1 or 2 ice cubes. 

Heat 50gr of butter in a small saucepan until it starts to brown and pour it into the watercress sauce. 

Cut 150gr portions of cod and lacquer the part where the skin was removed with miso and a little sesame oil. Bake in the oven at 180°c for 5/6 minutes. 

Check the cooking process.

Peel and cut the beets into quarters. And warm them up with a little fish stock and butter in order to make them shiny.

Straighten with the watercress coulis in base, the cod on top and the boiled beets around. Decorate with a few raw chiogia beetroot shavings and a few cress shoots and season with a little olive oil and lemon juice. 

It is now ready to be enjoyed! 

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