- 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.