Moyen
4 people
• 4 cod fillets
• 75 g / 1/3 cup Bordier lemon-olive oil butter
• 10 cl / 3 1/3 fl. oz. olive oil
• 500 g / 17 oz. potatoes
• 15 cl / 5 fl. oz. milk
• 10 cl 3 1/3 fl. oz. whipping / single cream
• 20 cl / 6 ¾ fl. oz. fish stock
• 1 small shallot, diced
• 6 branches lemon thyme
Peel the potatoes and cook for 20 minutes in boiling water. Strain and puree. Add the olive oil, milk, 30 g / 2 tbls. of the butter, and salt.
Sauté the shallot and deglaze with the fish stock and 3 sprigs of lemon thyme. Reduce by half. Off the heat, remove the thyme, add 15 g / 1 tbls. of the butter and the cream. Season then emulsify the sauce.
Sauté the cod in the butter, turned foamy. Cook for 5 minutes on each side and serve.
Artisan Butter Maker & Cheese Ripener,
in our workshops, we cultivate a taste for the finest raw materials, inspired by the best that nature has to offer.
The House’s primary expertise: selecting and caring for the finest cheeses.
A selection of the finest creamery products made by passionate farmers and craftsmen.
Gourmet recipes with Beurre Bordier, the ingredient that changes everything!
