Stovetop, Pot (small), Frying pan, Whisk, Colander
If using frozen cod, defrost beforehand. Wash, peel & cut the carrots into rounds.
Heat a pot of boiling salted water over medium heat. Add the carrots, cover & cook for 15 min.
Meanwhile, make the "beurre blanc" sauce. Thinly slice the shallot. Heat a dab of butter in a pan over medium heat. Once melted, add the sliced shallot. Cook, stirring for 2 min.
Add the red wine vinegar. Let it slowly evaporate over low heat.
Reduce the heat further, add most of the butter, little by little, mixing or whisking constantly. When the sauce is smooth & creamy, remove from heat. Season with salt & pepper.
Drain the carrots, then mash them with a fork. Add the remaining butter, salt & pepper. Stir together.
In a pan over medium heat, heat a drizzle of olive oil. Add the cod & cook for 2 min on each side, or until cooked through. Season with salt & pepper.
Serve the cod with the mashed carrots & delightful sauce. Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Butter Cod & Carrot Purée" contains 386 Energy, 26 g of Fat, 11 g of Carbohydrates, 28 g of Protein.