Cod & carrots in a French butter sauce

recipe

• Step 1
  If using frozen cod, defrost them by placing them in a zipped plastic bag under cold water for 15 minutes. Wash, peel, and cut the carrots into round slices.
• Step 2
  Heat a pot of boiling salted water and add the carrots. Cook covered for 15 minutes.
• Step 3
  In the meantime, make the "beurre blanc" sauce: cut the shallot and cook with a dab of butter in a pan for 2 minutes on medium heat.
• Step 4
  Add the red wine vinegar and let it slowly evaporate on low heat.
• Step 5
  On very low heat, add half the butter, little by little, while mixing constantly with a whisk to emulsify the sauce. Add salt & pepper and remove from heat.
• Step 6
  Drain the carrots and mash them with a form. Add the rest of the butter, salt & pepper, and mix.
• Step 7
  In a pan on medium heat, add a drizzle of olive oil and cook the cod for 2 minutes on each side or until cooked through. Season with salt & pepper.
• Step 8
  Serve the cod with the mashed carrots and the sauce. Enjoy!