Cod with potato and garlic purée, red wine sauce and salt-baked shallots

Ingredients

• 4 cod fillets natural, each 140 grams
• 2 l water to poach the cod
• 1 tsp salt to poach the cod
• 8 whole shallots
• 4 tsp sea salt, for baking
• 1/2 shallot, finely chopped
• 2 dl red wine
• 2 tbsp blackcurrant syrup
• 1/2 dl beef stock
• 1 tbsp butter
• 1/4 tsp salt
• 4 turns of a pepper grinder, or more to taste
• 3 baking potatoes, peeled
• 4 cloves of garlic
• 1 dl cream
• 1 tsp salt
• 6 turns of a pepper grinder