Glazed in a rich sauce, this colorful cod & carrot dish pleases all the senses!
Stovetop, Pot (small), Frying pan, Whisk, Colander
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!
Average estimated amount for one serving
Energy | 364 cal. |
Fat | 26 g |
Carbohydrates | 11 g |
Protein | 23 g |
Fiber | 4 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.