Cod fillet with beurré blanc

Chop the shallot and put in a saucepan together with the wine. Bring to a boil and let the wine simmer for half to five minutes on high heat.

Meanwhile, cut the butter into small cubes. Pour the wine through a sieve and put it back in the pan.

Put on the smallest of seeds and stir the butter gradually through the wine into a light-bound sauce.

Remove from the heat and season with white salt and pepper.

Heat the rest of the butter in a frying pan with non-stick coating. Sprinkle the cod with pepper, salt and flour.

Fry the fish for 6 minutes on medium heat. Turn halfway.

Meanwhile, cut the parsley fine. Beat the lemon juice through the wine sauce.

Divide the cod fillet into pieces and place a piece on each plate. Distribute 1 el beurre blanc over each piece of cod and sprinkle with the parsley.

Serve the rest of the sauce separately.