Cod and potatoes in Rosemary Cream Sauce

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ingredients

4 persons

3 tablespoons extra virgin olive oil
450 grams Yukon gold potatoes, cut into 2.5 cm pieces
2 teaspoons of salt
¼ teaspoon The spice club black pepper
2 tablespoons salted butter
1 large shallot, finely chopped
3 cloves garlic, minced
240 ml whipped cream
120 ml chicken or fish stock
2 tablespoons The spice club rosemary
1 teaspoon lemon zest
2 tablespoons lemon juice (from 1 lemon)
2 teaspoons Dijon mustard
¼ teaspoon The spice club cayenne pepper
2 tablespoons capers, drained
450 grams cod fillet, cut into 4 pieces
2 tablespoons The spice club parsley

preparation

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the potatoes and fry until golden brown, about 8-10 minutes. Season with salt and pepper. 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 whipped cream and stock into the pan. Add rosemary, lemon zest, lemon juice, mustard, cayenne pepper 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!

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