Cod tambale with saffron sauce

Name: cod tambale with saffron sauce
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 2 shallots shredded; 200 ml dry white wine; little pot fish or poultry fl eet 380 ml; 2 times 200 g fresh cod fillet; 1 tablespoon lemon juice; 1 egg; tablespoon dried tarragon; 200 ml whipped cream; 1 envelope saffron; 1 tray Mussels precooked, 150 g; 2 tomatoes; 25 g ice cold butter in flakes

A tasty recipe. The starter contains the following ingredients: fish, shallots (chopped), dry white wine, fish or chicken feast (380 ml), fresh cod fillet, lemon juice, egg, driededragon, whipped cream, saffron, mussels (pre-cooked, 150 g), tomatoes and ice-cold butter ( in flakes).

Ingredients

Kitchen Stuff

food processor
plastic foil
aluminium foil
soufflé shapes (content 150 ml), greased

Directions

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.