Cod in the blanquette with new vegetables and tarragon

Ingredients for Cod in the blanquette with new vegetables and tarragon

Instructions for Cod in the blanquette with new vegetables and tarragon

To prepare the Cod in the blanquette with new vegetables and tarragon recipe, please follow these instructions:

The cod cut into 4 equal pieces, which put in a greased casserole dish. Cod baked in the oven at 175 degrees for the divides in the slats by a slight pressure, but still is ready to look at.

Fisheries Fund boils into ½ dl. Add the piskefløden and cook it for about half.

The vegetables are cleaned. Cut the spring onion, parsley root and carrots into small slices on the bias. The Sauté lightly in olive oil in a pan.

Fish sauce is blended in a blender with egg yolks, butter and lemon juice and pour over the vegetables. Season with salt and pepper.

Estragonen picked, chopped and mixed with vegetables and sauce. Warm gently without the sauce comes to a boil. Boil the sauce will separate the pga. the egg yolks.

Serving: The Baked cod fillet arranged on saucers, covered with cream sauce with vegetables and tarragon, which after heating has got a real close and firm texture.