Cod and potatoes in cream sauce

ingredients

4 Persons

3 tablespoons extra virgin olive oil
450 grams (Yukon gold) potatoes, cut into 2.5 cm pieces
2 tablespoons unsalted butter
1 large shallot, finely chopped
3 cloves garlic, finely chopped
240 ml whipped cream
120 ml chicken or fish stock
4 tbsp the spice club fish
1 teaspoon lemon zest
2 tablespoons lemon juice (from 1 lemon)
2 teaspoons Dijon mustard
2 tablespoons capers, drained
450 grams cod fillet, cut into 4 pieces
Fresh parsley (optional for garnish)

preparation

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the potatoes and cook until golden brown, about 8-10 minutes. Remove the potatoes from the pan and set aside.
Add the remaining tablespoon of olive oil and butter to the same pan. Add the shallot and garlic and cook until soft, about 2-3 minutes.
Pour the cream and stock into the pan. Add the spice club fish, lemon zest, lemon juice, mustard and capers. Stir well and simmer until the sauce thickens slightly, about 5-7 minutes.
Place the cod pieces in the sauce and simmer gently until cooked through, about 5-7 minutes. Add the fried potatoes to the pan and heat through.
Sprinkle with chopped parsley and serve warm. Enjoy your whitefish and potatoes in rosemary sauce!

Information about salt

At The Spice Club we don't add salt to our products because we want to offer 100% pure ingredients, free from cheap fillers like salt and sugar.

If you want to add salt to dishes, you can of course. With our mixes, you at least have control over your salt intake, depending on your taste and health preferences.

More information

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