Stewed cod with cream sauce and cheese puree

Boil the potatoes in plenty of salt water for about 20 minutes. Drain them in a colander and put them back in the pan. Heat the milk and 2 tablespoons butter butter in the microwave (2 minutes at 400 Watt). Mash the potatoes well or use a puree cutter. Pour the warm milk and butter gradually and add a firm spoon with a wooden spoon. The puree then becomes light and creamy. Add pepper and nutmeg to your own taste. Stir in the crumbled cheese.

Meanwhile, let the fish thaw or come to room temperature. Brush the baking dish with half of the butter. Put the fish in, pour it with the wine, sprinkle with salt and pepper and top with the remaining butter. Cover the dish with a lid or a piece of aluminum foil and let the fish be cooked in the preheated oven for 12 minutes. Keep the puree covered warm with the fish in the oven.

Drain the stew of the fish into a saucepan and leave the fish covered until done.

Stir the crème fraîche through the cooking liquid. If desired, bind the sauce with a bit of all-tie, stir in the diced tomatoes and chives, and season the sauce to taste with salt and pepper.

Put the puree on the plates. Put the fish on the puree and spoon over the sauce. Tasty with stir-fried broccoli.