Cod tambale with saffron sauce

In the saucepan, finely chop the shallots with wine and stock in 15 minutes to half. Spread cod with lemon juice, egg, tarragon, 2 tbsp whipped cream and salt and pepper until smooth. Fill the molds with this, wrap them in plastic wrap and put them in freezer. Stir in boiled liquid sieves, saffron and whipped cream and reduce the sauce to half again. Season with salt and pepper. Let the sauce cool down and freeze in the freezer.

Take fish and sauce out of freezer in good time and defrost (in refrigerator). Preheat the oven to 175 ° C. Grate tomatoes, remove seeds and cut flesh into cubes. Remove plastic foil around molds, cover top with aluminum foil. Place molds in roasting tray or baking dish and pour in boiling water for three quarters underneath. Cook the fish in oven for about 15 minutes until done. Meanwhile, gently warm up the sauce. Heat up mussels in adherent moisture in other pan. Mix butter quickly with sauce. Cast moisture from molds and place a plate on each mold. Turn around together and have timbals slide out of shapes. Create sauce around fish and garnish with mussels and tomato cubes.