Cod in tarragon sauce

Ingredients for 4 servings:

• 2 tbsp butter
• 1 onion(s), finely diced
• 1 stalk(s) leek, finely chopped, white part only
• 1 jar fish stock
• 1 tbsp mustard
• 200 ml cream
• salt and pepper
• 4 portions of cod fillet(s)
• 200 g prawn(s), peeled
• 2 tsp pesto (tarragon)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Heat the butter, sauté the diced onion and finely chopped leek, and add the fish stock. Simmer for 8 minutes; it should thicken slightly. Add the cream and reduce again until creamy. Stir in the mustard, puree with a hand blender, and add the fish fillets. Reduce the heat to low and let the fish simmer for 8-10 minutes. Then add the shrimp and let simmer for another 3-4 minutes. Check if the fish is cooked. Season the sauce with the tarragon puree, salt, and pepper. About the tarragon puree: I have an awful lot of tarragon this year and pureed the leaves with plenty of salt and olive oil. You can, of course, just use fresh tarragon leaves. You can play around with this recipe a bit—more mustard, more tarragon, less cream—it’s all a matter of taste. The key is to let it simmer.