Pan-fried cod with sauce blanquette, peas and bacon

Recipe for pan-fried cod loins with French sauce blanquette, crumbled bacon and peas.

Course Lunch, Main course, Starter

Cuisine Danish, French

Nøgleord Fish, New Year's Eve cod

Total Time 25

Servings servings

Calories 625kcal

Sprinkle the fish with a little salt and sugar and leave the pieces to stand for 10 minutes.
Meanwhile, fry the bacon in a frying pan until crisp, then leave it to drain on a piece of kitchen paper. Chop it finely and set aside.
Pour boiling water and a pinch of salt over the peas and leave them until thawed. Then drain them well.
If you are using fresh peas, simply pod them.
Cut the cabbage leaves into rounds about 7 cm in diameter. Pour boiling water and a pinch of salt over them, leave for a couple of minutes, then plunge them into iced water.
Before serving, pat the leaves dry with a little kitchen paper.
Melt a good knob of clarified butter, or heat the oil, in a frying pan.
Wipe the excess salt and sugar off the cod with a little kitchen paper and fry the pieces over a medium heat for about 3-4 minutes on one side, depending on thickness.
Turn the cod pieces over, turn off the heat and let the fish finish cooking in the residual heat on the other side. Season with a little salt and pepper.

If you can, take the eggs and crème fraîche out of the fridge about 20 minutes beforehand.
Melt the butter in a saucepan together with the stock and heat it through thoroughly. Turn off the heat and leave the mixture to stand for a moment. Ideally it should be at about 80°C.
Whisk the egg, egg yolks, crème fraîche and lemon juice together in another small saucepan – it should not be over the heat.
Then add the butter mixture in a thin stream while blending the sauce constantly with a stick blender. Continue until all the butter and stock mixture has been used, blending constantly as you pour it in slowly.
If necessary, tilt the pan so the blender catches the sauce straight away.
Season the sauce to taste with more lemon juice, salt and freshly ground pepper, and give the sauce a thorough final blend.

Pour the sauce into the bottom of 4 shallow bowls.
Scatter over the peas and place the cod on top.
Sprinkle the bacon over the fish and a little into the sauce, and lay the cabbage leaves over the fish.
Garnish with fresh herbs and serve the dish with freshly ground pepper on top.