Ingredients
- 2 shallots
- 300 ml fish broth (or vegetable broth)
- 150 g crème fraîche
- 2 tbs coarse-grained mustard
- 50 ml dry vermouth
- 600 g cod fillet
- 1 tbs lemon juice
- salt, pepper
- 3 twigs tarragon
Preparation
1. Peel the shallots, cut finely and place in the pan. Heat the pan on highest level up to the roasting window, switch to a low level, lightly roast the shallots and deglaze with fish broth.
2. Stir in crème fraîche, mustard and vermouth and vigorously reduce uncovered until the sauce is creamy. Cut the fish in pieces, season with lemon juice, salt and pepper and add to the sauce.
3. Depending on the thickness, let stand uncovered for approx. 8 minutes on a switched-off hob.
4. Remove the tarragon leaves from the stems and chop finely. Carefully fold in and season to taste.
This recipe has been tested and approved by AMC.
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