Baked Skrei cod, grilled Savoy cabbage, charred broccoli, white wine sauce with buttermilk and cavia

Ingredients

• 1200 g Skrei loin (cod)
• Salt
• Garlic oil
• 500 g Turbot bones
• 1 ½ l Water
• 2 banana shallots
• 5 g Thyme
• 300 ml White wine
• 400 ml Fish stock
• 400 ml Double cream
• 200 ml Buttermilk
• 50 g Caviar
• 30 g Chives
• 1 head Savoy cabbage
• 70 g Butter
• 2 tbsp Garlic oil
• 2 garlic cloves
• 100 ml Rape seed oil
• 1 tbsp Cane sugar
• 50 ml Mirin
• 50 ml Sake
• 25 ml Light Soy sauce
• 1 tbsp Roasted garlic puré
• 10 florets Broccoli
• 25 ml Rose quince juice
• 25 ml Lemon juice
• 2 Jalapeño
• 20 g Spinach