Cod With Mustard Sauce

Preheat the oven to 220 ° C.

Bring a generous pot of water to the boil. Remove the stem set of the green beans.

Divide the croquettes over a baking sheet covered with parchment paper and bake for approx. 20 minutes in the middle of the oven. Turn halfway.

Meanwhile, season the cod fillets with dijon mustard and sprinkle with the tarragon.

Heat the butter in a frying pan and cook the cod in 6 min. Over medium heat. Turn halfway.

Remove from the pan and keep warm under aluminum foil. Leave the shortening in the pan.

Meanwhile, cook the green beans in 7 minutes until al dente. Drain and collect a cup of cooking liquid.

Cut the shallots and fruit into the remaining shortening of the fish for 3 minutes.

Add the rest of the mustard and crème fraiche and heat for 3 minutes on low heat. Add 75 ml of cooking fluid from the beans (per 4 people) to make the sauce slightly thinner.

Serve the cod with the green beans, potato croquettes and mustard sauce.