Boiled cod fillet with rose wine sauce, grated horseradish and pickled red onion.

That sounds like a beautiful and flavorful dish! The combination of boiled cod fillet with a rosé wine sauce, grated horseradish, and pickled red onion is absolutely elegant, with delicate flavors, a hint of tang, and a bit of kick from the horseradish.

Here’s a simple recipe for this:

Boiled Cod Fillet with Rosé Wine Sauce, Grated Horseradish, and Pickled Red Onion

Ingredients:

For the Cod Fillet:

• 4 cod fillets (about 6 oz each), skinless and boneless
• 4 cups water (or fish stock, for more flavor)
• 1 tablespoon salt
• 1 bay leaf (optional)
• 1/2 lemon (optional, for a little citrus flavor while boiling)

For the Rosé Wine Sauce:

• 1 tablespoon olive oil or butter
• 1 small shallot, finely chopped
• 1/2 cup rosé wine (dry or semi-dry)
• 1/2 cup heavy cream
• 1 teaspoon Dijon mustard (optional, for a slight tang)
• Salt and freshly ground black pepper, to taste
• Fresh herbs (such as tarragon or parsley), chopped for garnish

For the Grated Horseradish:

• 2-3 teaspoons fresh horseradish, grated (or use prepared horseradish if fresh isn’t available)

For the Pickled Red Onion:

• 1 small red onion, thinly sliced
• 1/2 cup white vinegar (or apple cider vinegar)
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 cup water
• 1-2 bay leaves (optional)
• 1/2 teaspoon mustard seeds (optional, for added flavor)
• A few black peppercorns (optional)

Instructions:

Step 1: Pickle the Red Onion

1. In a small saucepan, combine the vinegar, water, sugar, salt, mustard seeds, bay leaves, and peppercorns. Bring to a simmer over medium heat, stirring to dissolve the sugar and salt.
2. Once the mixture has come to a simmer, remove from heat and pour it over the thinly sliced red onion in a heatproof bowl. Let it sit for at least 30 minutes (or longer if you can, as the flavor will deepen). You can make this ahead of time and store it in the fridge for up to a week.

Step 2: Boil the Cod Fillets

1. In a large pot, bring water (or fish stock) to a simmer with a pinch of salt and a bay leaf (optional). You can also add a squeeze of lemon to the water for extra flavor.
2. Gently lower the cod fillets into the simmering water and cook for about 5-7 minutes, or until the fish is opaque and flakes easily with a fork. Be careful not to overcook the fish.
3. Remove the cod fillets from the pot and set aside, keeping them warm.

Step 3: Prepare the Rosé Wine Sauce

1. In a saucepan, heat the olive oil (or butter) over medium heat. Add the chopped shallot and sauté for 2-3 minutes, until softened and fragrant.
2. Pour in the rosé wine and let it simmer for about 3-4 minutes, allowing the wine to reduce slightly and concentrate in flavor.
3. Stir in the heavy cream and Dijon mustard (if using), and continue simmering for another 2-3 minutes until the sauce thickens slightly.
4. Season with salt and pepper to taste.

Step 4: Assemble the Dish

1. Place the boiled cod fillets on a serving plate.
2. Spoon the rosé wine sauce over the top of the cod fillets.
3. Grate fresh horseradish over the fish (be generous, but to your taste).
4. Finish by garnishing with a few spoonfuls of pickled red onions for that tangy contrast and a burst of color.

Step 5: Serve

• Serve your boiled cod with the sauce, horseradish, and pickled red onions. Garnish with fresh herbs like parsley or tarragon for added freshness.
• You can pair this dish with roasted vegetables, a side of rice, or crusty bread to soak up the sauce.

---

Tips:

• Rosé Wine Sauce: If you prefer a non-alcoholic version, you can substitute the rosé wine with vegetable broth or a mix of broth and a little splash of lemon juice for acidity.
• Horseradish: If fresh horseradish is too strong for you, you can use prepared horseradish, but adjust the amount based on how spicy you like it.
• Pickled Onions: The pickled red onions add a wonderful tang to balance out the richness of the cod and sauce, but feel free to adjust the sweetness and tang to your liking.

This dish is light yet satisfying, with the creamy sauce, the warmth from the horseradish, and the zing of the pickled onions bringing everything together. Do you plan on making this for a special dinner or a casual weeknight meal?