Cod steaks gardeners style à la Gabi

Ingredients for 4 servings:

• 4 cod fillets, approx. 200 g each
• some salt
• 2 tbsp lemon juice
• 300 g peas, frozen, thawed
• 4 medium-sized carrots, peeled and thinly sliced
• some butter
• white pepper, freshly ground
• 125 ml instant meat broth
• 50 g butter
• 50 g cream
• ½ tsp lemon juice
• 2 egg yolks, beaten
• ½ tsp mustard
• ½ tsp salt
• ½ tsp sugar
• 1 tbsp tarragon, dried
• 225 g asparagus tips (jar), drained
• 125 g mushrooms (can), whole, small, drained
• ½ bunch parsley, flat, finely chopped

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Salt the fish, drizzle with lemon juice, and marinate briefly. Grease a large pot with butter, add the peas and carrot slices, sprinkle with salt and pepper, and pour in the meat broth. Place the fish slices on top of the vegetables, cover, and cook over medium heat for about 15 minutes. Melt the butter. Combine all the other ingredients with a mixer and heat through. Then gradually stir in the melted butter, continue heating, and stir until the sauce is smooth. Season to taste and stir in the tarragon. Warm the asparagus and mushrooms in the sauce, season again if desired, and stir in the parsley. Arrange the fish and vegetables on a platter and pour the sauce over them. Serve with boiled potatoes.