The sauce is prepared using a SILVERCREST KITCHEN TOOLS® Monsieur Cuisine édition plus (stand mixer/multi-tool with a heating element), so this recipe is based on their approach:

Place the onion and garlic in the chopper and chop for 20 seconds using the turbo function on step 5. They are now chopped. Add the olive oil and sauté for 2 minutes using the ROAST function on step 1.

Add the Arborio rice and sauté for 1 minute using the ROAST function on step 1.

Add 2/3 of the stock and cook for 10 minutes at 70 degrees Celsius (158 degrees Fahrenheit) using the REVERSE function on step 1.

Add the Parmesan, butter, and the remaining stock and cook for 8 minutes at 70 degrees Celsius (158 degrees Fahrenheit) using the REVERSE function on step 1.

Season with white pepper, salt, and lemon juice. 

 

We used a piece of cod weighing 350 grams. We cut 2 thin fillets each weighing about 100 grams, and set aside the rest.

The fish "trimmings" were blended with salt, white pepper, thyme, sorrel, and parsley. Then an egg was added, followed by a little cream. 

Plastic wrap should be cut and laid on the kitchen counter. A small amount of truffle oil should be drizzled on it and a thin layer of fish farce where the fish will lay. Place the fish on top and cover with the remaining farce. Then roll it tightly to form a cylinder of souffle farce with a cod fillet inside.

Do this one more time to ensure no water gets into your ballotine. Tie the ends with string, clips, or other methods to ensure no water ingress.

Cook the fish in a sous vide/water bath for 25 minutes at 49 degrees Celsius (120 degrees Fahrenheit).

Unwrap the fish afterwards and pat it dry - it is now ready to serve.

Serve with pickled red onions and grated smoked egg yolks.