Preparation

1. Separate the egg whites from the yolks. Finely blend the cod fillet. Pour the mixed cod into a bowl and gradually add the egg whites, then the crème fraiche and grated onion. Mix, sprinkle with fine Espelette pepper Guérande salt and pepper to taste.

2. Roll out a large sheet of cling film on your work surface and place a quarter of the fish mixture on top, forming a strip and leaving space on each side.

3. Sprinkle with the chopped pistachios. Shape the boudin by rolling the film towards you. Be careful not to trap any air bubbles, as the roll should be compact. Close by tying knots on each side. Repeat the operation for the other three strands.

4. Steam the boudins for 15-20 minutes with the Chinese cabbage leaves. Leave to cool before slicing with a sharp knife.

5. Mix the juice of 3 lemons with the soy lecithin powder. Using a stand mixer, "plunge up and down", trying to catch as much air as possible. This step should be done at the very last minute, as this "culinary magic trick" is very short-lived!

6. Serve the sliced blood sausages with the Chinese cabbage leaves on the lime foam. Sprinkle with lime zest. Serve with Thai rice and vegetable brunoise: carrots, white onions and zucchini.

7. Le Guérandais' gourmet tip: Sprinkle Fleur de Sel de Guérande over the plates. The crunchy texture of these little flakes is incomparable. They dissolve on the tongue, leaving a sweet violet fragrance.