Cod Fillet with Mushrooms and Apple Cider Sauce

Ingredients

• 500 g firm, small potatoes
• Salt
• 600 g cod fillet
• Pepper (freshly ground)
• flour (for dredging)
• 2 tbsp plant oil
• 1 Shallot
• 100 g cold butter
• 1 tbsp flour
• 350 ml cider
• 150 ml heavy cream (at least 30% fat content)
• lemon juice (to taste)
• Cayenne pepper
• 300 g fresh mushrooms
• 3 spring onions

Instructions

1. 1.

   Preheat the oven to 100°C with upper and lower heat. Peel, wash the potatoes and cook them in boiling salted water for 25 minutes.

2. 2.

   Wash the fish, pat dry, season with salt and pepper, then dredge in flour. In a pan heat the oil and sear the fish all over until golden. Remove, place on parchment paper-lined baking tray and bake in the preheated oven until cooked through.

3. 3.

   Meanwhile, peel and finely chop the shallot. In a hot pan melt 1 tbsp butter and sauté the shallot until translucent. Sprinkle with flour, let it brown slightly, then deglaze with cider. Whisk vigorously to avoid lumps. Add cream, season with salt, lemon juice and cayenne pepper, and simmer for 5-8 minutes over medium heat, stirring occasionally.

4. 4.

   Clean the mushrooms and spring onions; rinse the onions, shake dry, cut lengthwise in half and slice into 6 cm pieces. Melt 20 g butter in a pan and sauté the mushrooms until golden brown, then add the onions, cook together and season with salt and pepper.

5. 5.

   Cut 40 g butter into small cubes and whisk the sauce to a frothy consistency using a whisk stick. Drain the cooked potatoes, let them steam dry, then toss them in the remaining butter in a hot pan. Plate the fish with mushrooms and spring onions on warmed plates, drizzle with sauce, and serve alongside the potatoes.