Ingredients For the cod: • 3 Savoy cabbage leaves • 8 cleaned red shrimp • 1 egg white • 50 ml fresh cream • Salt • Parsley (for garnish) For the Beurre Blanc sauce: • 1/4 cup Brennevin (or another light distilled spirit) • 1/4 cup white vinegar • 1 shallot, chopped • 1 clove garlic • 1/4 cup fresh cream • 150 grams butter • Salt and pepper • 1 teaspoon lumpfish roe (optional) Preparation Cod preparation: Cook the Savoy cabbage leaves in boiling water for 2 minutes, then cool them in cold water and dry them. Blend the shrimp with the egg white, 50 ml of cream, and a pinch of salt until you get a smooth cream. Season the cream with chopped parsley. Lay out the cabbage leaves, place the cod on top, and then spread the shrimp cream. Carefully roll everything up. Cook in the sous-vide at 57°