For the cod, salt the fillets on both sides. Place the fish in[nbsp]the perforated steamer tray. Slice the lemons and place on[nbsp]the fillets. Place the sprigs of thyme on top.[nbsp]Steam the cod fillets with automatic programme S07. To[nbsp]collect the dripping liquid, slide a non-perforated glass[nbsp]steamer tray underneath.
For the sauce, wash the lemons with hot water, grate the peel[nbsp]finely and then squeeze out the juice. Place the lemon zest,[nbsp]juice, chicken stock, garlic clove and sprigs of thyme in a[nbsp]saucepan. Bring the liquid to a boil. Simmer for 5 to 10 minutes[nbsp]at the highest temperature to reduce the sauce. Remove the[nbsp]sauce from the stove, remove the garlic and sprigs of thyme.[nbsp]Allow to cool briefly. Cut butter into small cubes and add to[nbsp]the warm sauce. Purée with a blender. Then add salt, pepper and[nbsp]sugar to the sauce.
Remove the cod from the steamer. Season with pepper. Garnish[nbsp]with the foamed sauce, the sprigs of thyme and the lemon zest[nbsp]and serve.