Butter Cod & Carrot Purée

Step 1

If using frozen cod, defrost beforehand. Wash, peel & cut the carrots into rounds.

Step 2

Heat a pot of boiling salted water over medium heat. Add the carrots, cover & cook for 15 min.

Step 3

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.

Step 4

Add the red wine vinegar. Let it slowly evaporate over low heat.

Step 5

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.

Step 6

Drain the carrots, then mash them with a fork. Add the remaining butter, salt & pepper. Stir together.

Step 7

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.

Step 8

Serve the cod with the mashed carrots & delightful sauce. Enjoy!