Application

Cod in Butter-Pear Sauce with Fennel

Cod in Butter-Pear Sauce with Fennel

Ingredients for preparation (2 servings)

  • 2 cod fillets
  • 100 ml dry pear wine
  • 200 g fennel
  • 350 g potatoes
  • 150 g green beans or sugar snap peas
  • 1 shallot
  • 80 ml vegetable or fish stock
  • 30 g butter
  • 1 tablespoon olive oil or rapeseed oil
  • 1 teaspoon lemon juice
  • 1/2 teaspoon lemon zest
  • 1 tablespoon chopped dill (or parsley)
  • salt and pepper to taste

Preparation

  1. Pat the fillets dry with a paper towel. Check that they are boneless. Season them with salt and pepper on both sides, then set aside for a few minutes.
  2. Remove the tough end of the bulb and slice the fennel into thin strips.
  3. Heat the oil in a large frying pan. Add the fennel and finely chopped shallot. Fry for 5-6 minutes over medium heat, until the vegetables soften.
  4. Pour in the pear wine and cook for 2-3 minutes, until some of the liquid evaporates. The wine should enhance the sweetness of the fennel, while the sauce should remain fresh and slightly tangy.
  5. Pour in the stock, stir and cook for another 2 minutes. The vegetables should be tender but still slightly firm.
  6. Place the fillets on the fennel. Cover the pan and cook the fish over low heat for 6-8 minutes.
  7. The fish is ready when the flesh easily flakes apart. Do not keep it on the heat for too long, as it will become dry.
  8. Carefully transfer the fillets to a plate and cover them loosely so they do not get cold.
  9. Add the lemon juice and cold butter cut into cubes to the pan with the vegetables. Stir over low heat until the sauce becomes slightly creamy and glossy.
  10. Taste the sauce. Add salt and pepper and, if desired, a little lemon zest.
  11. Cook the potatoes in salted water. Steam the green beans or sugar snap peas so they retain their firmness.

 

Arrange a portion of fennel with the sauce on a plate, and place the fillet on top. Serve the potatoes and green vegetables alongside. Sprinkle everything with dill or parsley. This dish is best served immediately, while the sauce is warm, buttery and delicately pear-flavoured.