Roasted cod filets, butter sauce
- 100 ml (1/3 cup + 1 tbsp) white wine
- 50 ml (3 tbsp + 1 tsp) water
- 15 ml (1 tbsp) white vinegar
- 45 ml (3 tbsp) French shallot, minced
- 4 thick cod filets, about 200 g (7 oz) each
- 30 ml (2 tbsp) olive oil
- Sea salt and freshly ground black pepper
- 250 ml (1 cup) cold butter, cut into chunks
- 15 ml (1 tbsp) fresh tarragon, chopped
- 1 pinch Cayenne pepper
- Preheat the oven to 200°C (400°F).
- In a saucepan, mix together the wine, water, vinegar and shallot. Heat over medium heat until the liquid has reduced to a bit more than half.
- On a cooking sheet, place the cod filets.
- Coat with olive oil and season with salt and pepper.
- When the liquid reduction is completed, cook the fish in the oven for about 15 minutes.
- Meanwhile, with a whisk, gradually add the butter to the reduced liquid, whisking constantly to emulsify. (Maintain a slight boil during the process - if the heat is too high, it won't emulsify.)
- Pass the sauce through a sieve.
- With a spoon, squeeze the shallot to extract as much flavour as possible.
- Add the tarragon and Cayenne pepper.
- Season with salt lightly.
- Keep warm.
- Remove the fish from the oven, place the filets on serving plates and top with a generous amount of sauce.
- Serve immediately with mashed sweet potatoes and wilted spinach.