Cod fillet with beurré blanc

Name: cod fillet with beurré blanc
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 shallot; 100 ml dry white wine; 250 g cold butter; 4 fresh cod fillet; 1 el wheat flour; 15 g fresh flat parsley; 1 el lemon juice

Soft cod with a sauce of shallot, white wine, butter, cod fillets, flour, parsley and lemon.

Ingredients

Directions

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.