Cod with lemon

Preheat the oven to 50 ° C. Cut the lemon into slices that are as thin as possible. Put the leek in a large pan. Add the wine, 1/2 liter of water, the peppercorns, half of the basil, 2 tbsp oil, the butter and a lot of salt. Apply to the boil. Meanwhile, put 4 plates in the oven to warm up (the dish stays warm longer). Cut the fish into 4 pieces and carefully place in the moisture. Poach in about 6 minutes until done.

Remove the plates from the oven. Spoon gently with a slotted spoon (but quickly, otherwise the fish is overcooked) some leeks, a slice of lemon and a piece of fish on each plate. Leave the cooked basil in the pan. Season the fish with salt and pepper. Drizzle with 1 tbsp of cooking water and the rest of the oil. Put another slice of lemon and a leaf of basil on the fish. Serve immediately.