New American cuisine

Easy

Cod With Cream Sauce

Name: Cod With Cream Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: New American
Ingredients: 13 oz. Cod Fillets; 3¼ tsp. Sea Salt (Divided); 2 tbsp. Cooking Oil (Divided); 2 cup Vegetable Stock; 7½ oz. Asparagus; 1 cup Baby Potatoes; 6 tbsp. Butter (Divided); 1/2 tsp. Ground Black Pepper (Divided); 1/4 cup Green Peas; 1 tbsp. Parsley; 2 tbsp. Shallot; 1/2 cup White Wine; 2/3 cup Fish Stock; 1/3 cup Heavy Cream; 2 tsp. Lemon, Juiced

Chef Bao Qiu

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

A new and delightful approach to fish fillets accompanied with baby potatoes, asparagus, and topped with a light cream sauce. Sure, to be a family pleaser!

Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

13 oz. Cod Fillets
3¼ tsp. Sea Salt (Divided)
2 tbsp. Cooking Oil (Divided)
2 cup Vegetable Stock
7½ oz. Asparagus
1 cup Baby Potatoes
6 tbsp. Butter (Divided)
1/2 tsp. Ground Black Pepper (Divided)
1/4 cup Green Peas
1 tbsp. Parsley
2 tbsp. Shallot
1/2 cup White Wine
2/3 cup Fish Stock
1/3 cup Heavy Cream
2 tsp. Lemon, Juiced

Directions:

Step 1

Preheat oven to 450°F/230°C. Add 1 teaspoon of sea salt on both sides of fish.

Step 2

Heat a large skillet to medium-low, add 1 tablespoon of cooking oil, fry the fillets for 3 minutes on one side. Once done cooking, transfer the skillet to the oven. Bake for 3 minutes.

Step 3

Meanwhile, add vegetable stock to a large saucepan, bring to boil.

Step 4

Cut off the tough ends of the asparagus and peel potatoes.

Step 5

Add potatoes and asparagus to the saucepan with vegetable stock, and add 1 teaspoon salt and 2 tablespoons of butter. Boil for 5-6 minutes.

Step 6

Heat another large skillet, add 1 tablespoon of cooking oil, drain the potatoes and asparagus, and then add them to skillet, along with 1/4 teaspoon of black pepper and 2 tablespoons of butter.

Step 7

Add peas, and sprinkle with 1/4 teaspoon of salt. Finely chop parsley, and add to skillet. Fry for about 2 minutes.

Step 8

Heat another saucepan, add 2 tablespoons of butter. Mince shallot, add to the pan.

Step 9

Add white wine and flambé. After flame is out, add fish stock and boil for 2 minutes. Add heavy cream, 1 teaspoon sea salt and 1/4 teaspoon of black pepper.

Step 10

Finish with adding lemon juice to the pan.

Step 11

Ready to serve. Place fillets over asparagus, arrange potatoes, and then the cream sauce. Garnish with pea shoots, edible flower petals, and red sorrel.

Step 12

Enjoy immediately.