• 1 cod fillet, trimmed of fat
• 2 tbsp coarse salt
• zest of 1 lime

Béarnaise Sauce

• 2 egg yolks
• ¼ cup water
• 2 sticks butter, melted
• 1 tbsp tarragon vinegar
• ½ clove garlic
• ¼ cup mixed herbs (basil & cilantro), chopped
• salt & pepper

1. Salt cod fillet on all sides and rest in the refrigerator for 24 hours
2. Rinse salt from cod. Zest lime peel on both sides of fillet
3. Roll cod tightly in plastic wrap in a tubular manner. Take smaller pieces of plastic to tie both ends tightly, assuring that the wrapping is water-tight
4. FIll the sink or a bucket with 125º water. Submerge wrapped cod for 12 minutes
5. Meanwhile, in saucepan over medium-low heat, vigorously whisk egg yolks, vinegar and garlic until the mixture is fluffy, about 2 minutes
6. Remove bowl to counter-top, and slowly drizzle in butter while continuing to whisk
7. Mix in chopped herbs, salt & pepper
8. Remove cod from water and wrappings, and serve with béarnaise sauce