FRIJE

Instructions

• 1.   Peel the shallots and brown them in a large sauté pan with half of the butter.
• 2.   Add the white wine, calvados, and fish broth. Bring to a boil for 5 minutes.
• 3.   Place the cod pieces in the sauté pan and let simmer for 6 to 8 minutes. Remove the fish with a slotted spoon and set aside.
• 4.   Peel the carrots and cut them into thick slices. Brown them in the remaining butter. Set aside.
• 5.   Peel the potatoes before steaming them for about 12 minutes.
• 6.   In a large bowl, pour the heavy cream and add the egg yolk. Mix well before adding some of the remaining fish juice from the sauté pan. Pour this mixture into the sauté pan, stir before adding the lemon juice, and let thicken over low heat for 3 to 4 minutes.
• 7.   Peel the apples and cut them into quarters. Add them to the sauté pan with the vegetables and cod pieces. Reheat everything without boiling. Adjust the seasoning.
• 8.   Serve in hot plates by coating the fish and vegetables with the remaining sauce.

Nutritional information *

Reference

• www.saveurs-magazine.fr/recettes/pot-au-feu-de-cabillaud/