- 4 cod fillets
- 3 shallots
- 2 cloves of garlic
- 250 ml cream
- a handful of capers
- 3 tablespoons white (tarragon) vinegar
- salt and freshly ground white pepper
- 2 tablespoons of flour
- butter for baking
Kitchen equipment needed
- Small saucepan
- Medium-sized skillet
- Paper kitchen towel
Making the sauce — 45 minutes
FINELY dice the 3 shallots and finely chop the 2 cloves of garlic and set aside. Put a small saucepan on medium-high heat. HEAT two tablespoons of butter and lightly saute the diced shallots and chopped garlic. POUR the white (tarragon) vinegar into the pan. Let most of the vinegar evaporate from the pan, the onions should be moist by now.
ADD all of the cream and let simmer for about half an hour. Then add a handful of capers (to taste) to the sauce. It’s not required to add any salt because of the saltness of the capers.
Cooking the cod — 15 minutes
If you’ve bought frozen cod, be sure to defrost them before starting with this recipe. Pat the cod fillets dry and sprinkle them with some salt and freshly ground white pepper. Thinly coat the fish with a thin layer of flour.
HEAT the medium-sized skillet, then add a generously amount of butter to the pan. PLACE the fish fillets into the skillet. COOK for about 3 to 4 minutes, depending on the thickness of the fish fillets. Since most fillets are quick to prepare, a few minutes each side will suffice. Don’t be scared of burning the fish, let the heat do its work. Most fish will break apart when flipped too often.
Serving the cod with creamy caper sauce
We’ve enjoyed the cod fillets with a nice home-made pasta, but rice or even baked potatoes will go very well with this dish. SPOON sauce over the fillets and enjoy with a hearty full white wine with lots of acidity. We can recommend a Sauvignon Blanc from Chile, New Zealand or Argentina.