Ingredients

• 600 grams Fresh cod fillets (thick, skinless, boneless)
• 300 grams Large scallops (roe off)
• 250 grams Wild Quebec blueberries (fresh or frozen)
• 1 unit Shallot (finely chopped)
• 30 ml Cider vinegar
• 60 ml Dry white wine
• 125 ml Fish broth
• 60 ml Heavy cream (35%)
• 45 grams Unsalted butter
• 15 ml Olive oil
• 5 ml Ground dune pepper
• to taste Salt
• to taste Freshly ground black pepper
• 2 tablespoons Fresh chopped parsley (for garnish)
• 2 units Leeks (white and light green parts, thinly sliced - for serving)

Instructions

1. 1

   **Leek Preparation (optional):** In a frying pan, melt 15g of butter. Add the thinly sliced leeks and sauté over low heat until tender, about 8-10 minutes. Season with salt and pepper. Keep warm.

2. 2

   **Sauce Preparation:** In a small saucepan, sauté the finely chopped shallot in a knob of butter (15g) until translucent. Add the wild blueberries, cider vinegar, and white wine. Bring to a boil and reduce by half.

3. 3

   Add the fish broth and dune pepper. Simmer for 5 minutes. Stir in the cream and the remaining butter (15g), then remove from heat. Blend the sauce using an immersion blender or a regular blender, then pass it through a fine-mesh sieve to achieve a smooth consistency. Adjust seasoning and keep warm.

4. 4

   **Fish and Scallop Preparation:** Cut the cod fillets into medallions about 2-3 cm thick. Carefully pat dry the cod medallions and scallops with paper towels. Season generously with salt and pepper on both sides.

5. 5

   In a large non-stick pan, heat the olive oil over medium-high heat. Sear the cod medallions for 2-3 minutes on each side until golden brown and just cooked through. Set aside.

6. 6

   In the same pan, add a drizzle of oil if necessary, and sear the scallops for 1-2 minutes on each side until beautifully golden and caramelized.

7. 7

   **Plating:** On each plate, create a bed of braised leeks (if used). Artfully arrange the cod medallions and scallops. Generously drizzle with the wild blueberry and dune pepper sauce.

8. 8

   Garnish with fresh chopped parsley and serve immediately.