John Myers
Contents
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Ingredients
- 750 g Cod fillet
- 1 Shallot
- 20 g Butter
- 350 ml White wine dry
- 1 Organic lemon zest
- Pepper, salt pinch of sugar
- 150 ml Cream
- 1,5 tbsp Food starch
Instructions
- Wash the fish in cold water, dry them, remove any bones, cut into large portions. Preheat the oven to 50 °.
- Peel the shallot, cut into small cubes and sauté in the butter in a larger pan until translucent. Deglaze with the white wine. Add lemon zest, season the stock with pepper, salt and sugar and bring to the boil. Turn the heat down halfway, put the fish portions in the stock, put the lid on the pan and let the fish stand for about 7 minutes. Every now and then, pour the stock over the fish with a spoon.
- Carefully lift the fish pieces out of the stock, place on a plate and keep warm in the oven.
- Pour the wine stock through a sieve and place in a saucepan. Pour in the cream and bring to the boil again. Mix starch with water and stir in. Season again to taste.
- Include side dishes in the preparation as desired, as the fish does not take very long.
- We had romanesco and Parmesan potato turrets as side dishes (see my KB) .... a light New Year's dish ........
