Beurre Blanc Cod & Carrots

Step 1

If needed, defrost your cod. Peel & slice the carrots into half-moons.

Step 2

In a pot of salted boiling water, add the carrots. Cover & leave to simmer for 15 min, over low heat.

Step 3

Meanwhile, peel & finely mince the shallots.

Step 4

Prepare the 'beurre blanc' sauce. In a pot, add a dab of butter & the shallots Cook for 2 min, over low heat, while stirring.

Step 5

Add the red wine vinegar & lightly stir as the liquid evaporates.

Step 6

Add the butter little by little, over very low heat, while continuously stirring with a whisk to emulsify the sauce. Season with salt & pepper. Remove from heat & set aside. If the sauce splits, whisk in a teaspoon of crème fraîche.

Step 7

Once cooked through, drain the carrots. Drain the carrots and mash them with a form. Add the rest of the butter, salt & pepper, and mix.

Step 8

Add a dab of butter to the pot with the drained carrots. Using a fork or potato masher, mash the carrots. Season with salt & pepper.

Step 9

Heat a drizzle of olive oil in a pan, over medium heat. Add the cod & cook for 2 min on each side. Season with salt & pepper.

Step 10

Serve the mashed carrots with the cod. Coat the the 'beurre blanc' sauce & enjoy !