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Gourmet fish with nutty sauce
(0 votes)
Difficulty:
easy
Preparation:
50 min.
Preparation
ready in 1 hr 8 mins
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Ingredients
for
4
- For the fish
- 1 Tbsp butter
- 1 Tbsp plain flour
- ⅔ cup dry white wine
- ⅞ cup cream (at least 30% fat content)
- ⅞ cup fish stock
- ½ cup Almond slivers
- 2 Tbsps hot Mustard
- 1 Tbsp grainy Mustard
- Noilly Prat
- lemon juice
- 25 ozs Cod (ready to cook, skin removed)
- ½ organic lemon (juice)
- For the salad
- 2 Fennel bulb (stalk removed, thinly sliced, green leaves reserved)
- 1 small onion (peeled, thinly sliced)
- 4 Tbsps olive oil
- ⅜ cup vegetable stock
- 1 red Apple (cored, cut into thin wedges.)
- 2 Tbsps apple cider vinegar
- 3 Tbsps Orange juice
- 1 tsp honey
- 2 cups baby Spinach (washed, drained)
Preparation steps
1.
For the sauce, melt the butter with the flour and pour in the white wine, stirring. Bring to the boil and let simmer for a few minutes. Pour in the cream and stock and bring to the boil, stirring. Simmer for about 10 minutes until smooth and thickened.
2.
Roast the almonds in a pan without fat until they give off an aroma. Remove from the heat. Season the sauce with mustard, salt, Noilly Prat and lemon juice. Mix in half the almonds.
3.
Divide the cod fillets into 8 equal pieces, drizzle with lemon juice and season with salt and ground black pepper. Place in a buttered steamer insert over a pan of boiling water, cover and steam for about 8
4.
minutes.
5.
For the salad, fry the fennel and onions in 2 tbsp oil for 2-3 minutes; do not let them brown. Season with salt and ground black pepper and pour on the stock. Remove from the heat and let cool until lukewarm. Add the apples.
6.
Mix the vinegar with the orange juice, honey and the remaining oil. Season with salt and ground black pepper and mix with the salad. Finally, gently mix in the spinach.
7.
Garnish the salad with the fennel leaves and serve on plates with the fish and sauce, sprinkled with the remaining almonds.
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