Cod with Herb Sauce

Ingredients

• 0.5 lemon
• Sea salt
• 1 tbsp peppercorns
• 2 Bay leaves
• Pepper
• 4 cod fillets (about 150 g each)
• 0.5 handful tarragon
• 1 Shallot
• 1 tbsp butter
• 1 tbsp flour
• 1 tsp tomato paste
• 100 ml heavy cream
• 3 tbsp crème fraîche
• Salt
• ground pepper
• Lemon juice

Instructions

1. 1.

   Squeeze the lemon juice. Combine with 1 tsp salt, peppercorns and bay leaves in about 1 l of hot water in a pot. Let steep for about 10 minutes. Wash the fish, pat dry and place it in the broth at a temperature just below boiling (around 80°C). Poach covered for 10-15 minutes.

2. 2.

   Meanwhile, rinse the tarragon, shake off excess moisture, set aside some for garnish and finely chop the rest. Peel and finely chop the shallot; sauté in hot butter until translucent. Dust with flour and cook until lightly golden. Add tomato paste briefly, then pour in about 250 ml of fish stock while stirring. Stir in cream and simmer gently for 5-8 minutes. Finish with crème fraîche and tarragon, seasoning the sauce with salt, pepper and lemon juice.

3. 3.

   Plate the cod with the herb sauce and garnish with lemon zest and tarragon as desired.