Imported from the web

Cod Fillets with Lemon Sauce

Name: Cod Fillets with Lemon Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: French
Ingredients: 2 Cod fillets (pieces); 1 Bouillon cube; 20 g Unsalted butter (NORMANDY UNSALTED BUTTER); 10 cl Heavy cream (Normandy heavy cream); 2 c. à c. Mustard; 5 cl Lemon juice; 2 c. à s. Chives (snipped); 260 g Carrots; 200 g Zucchini; Water (a large volume, for the court-bouillon); Bay leaf (the recipe does not specify a quantity); Fennel (the recipe does not specify a quantity); Cooked white rice (to serve; quantity not specified)

Imported by Anne Sophie David on SeeMeCook

Poached cod fillets served with a creamy butter, mustard, and lemon sauce. The recipe is accompanied by steamed vegetables and white rice.

2 servings25 minFrench

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

2 Cod fillets (pieces)
1 Bouillon cube
20 g Unsalted butter (NORMANDY UNSALTED BUTTER)
10 cl Heavy cream (Normandy heavy cream)
2 c. à c. Mustard
5 cl Lemon juice
2 c. à s. Chives (snipped)
260 g Carrots
200 g Zucchini
Water (a large volume, for the court-bouillon)
Bay leaf (the recipe does not specify a quantity)
Fennel (the recipe does not specify a quantity)
Cooked white rice (to serve; quantity not specified)

Steps

1
Bring a large volume of water to a boil with the bouillon cube, bay leaf, and fennel.
2
Poach the cod fillets in this liquid for approximately 10 minutes.
3
Melt the butter in a saucepan with the mustard. Stir until smooth.
4
Add the cream while stirring, then gradually incorporate the lemon juice.
5
Let the sauce thicken for a few minutes over low heat, stirring, then remove the saucepan from the heat.
6
When serving, coat the fish with the sauce and sprinkle with snipped chives.
7
Serve with white rice and the steamed carrots and zucchini.

Notes

The quantities of bay leaf and fennel are not indicated in the ingredient list, although they are mentioned for the court-bouillon. The text does not specify the method for steaming the vegetables or the quantity of rice. The bouillon cube is not explicitly mentioned in the poaching step but appears in the ingredient list. Portions and nutrients per ingredient are estimated; they do not replace the values published by the source.