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Cod fillet with beurré blanc
Soft cod with a sauce of shallot, white wine, butter, cod fillets, flour, parsley and lemon.
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Ingredients
Directions
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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.
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Meanwhile, cut the butter into small cubes. Pour the wine through a sieve and put it back in the pan.
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Put on the smallest of seeds and stir the butter gradually through the wine into a light-bound sauce.
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Remove from the heat and season with white salt and pepper.
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Heat the rest of the butter in a frying pan with non-stick coating. Sprinkle the cod with pepper, salt and flour.
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Fry the fish for 6 minutes on medium heat. Turn halfway.
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Meanwhile, cut the parsley fine. Beat the lemon juice through the wine sauce.
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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.
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Serve the rest of the sauce separately.
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Nutrition
280Calories
Sodium16% DV395mg
Fat17% DV11g
Protein80% DV40g
Carbs1% DV3g
Fiber0% DV0g
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