Butter Cod & Carrot Purée

Glazed in a rich sauce, this colorful cod & carrot dish pleases all the senses!

Coline
Coline

5 minutes

Prep time

19 minutes

Cook time

364 cal.

Per serving

Utensils

Stovetop, Pot (small), Frying pan, Whisk, Colander

recipe

Carrots (fresh)

Step 1

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

Carrots (fresh)

Step 2

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

Shallot
Butter (unsalted)

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.

Red wine vinegar

Step 4

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

Butter (unsalted)

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.

Carrots (fresh)

Step 6

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

Cod (fresh)

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!

Nutrition facts

Average estimated amount for one serving

Energy364 cal.
Fat26 g
Carbohydrates11 g
Protein23 g
Fiber4 g

On average, one serving of the recipe "Butter Cod & Carrot Purée" contains 364 Energy, 26 g of Fat, 11 g of Carbohydrates, 23 g of Protein, 4 g of Fiber.

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Butter Cod & Carrot Purée
Easy