Beurre Blanc Cod & Carrots

recipe

• 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 !