This sensational sauce goes with any white fish cod, hake, haddock etc. and it is delicate enough to go with lemon sole and plaice. I do prefer this with fresh bass, but these are hard to come by in mid winter, so a couple of cod fillets will make a great Valentines meal!
2 cod fillets skinned
2 baking potatoes
1/2 finely chopped shallot
1/2 glass white wine
80ml chicken stock
150ml double cream
60gm cooked prawns
1 tablespoon chopped tarragon
squeeze of lemon juice
knob of melted butter
salt & pepper
sunblush tomatoes drained & sliced
chopped chives or a sprig of tarragon
Cut each potato in half length ways then cut each half into three slices to form wedges
Toss in olive oil and salt & pepper and roast for 25 minutes 220c/gas 7
Boil the shallots and white wine until almost dry
Pour in cream & stock and simmer until the sauce thickens slightly
Just before serving add the prawns & tarragon, lemon juice & seasoning
Brush the cod with melted butter and cook in the oven for 6-8 minutes
Place a few roast potato wedges on each plate and arrange the cod on top. Pour over the sauce and garnish.
Wine: has to be Prosecco Extra Dry, IL Follo, Treviso for Valentines Day!!