Treasures of French cuisine: Parisian cod

If you’re lucky, you’ll still find classic, old-fashioned restaurants in Paris today. A place where waiters have served all their lives and where traditional family meals are on the menu. This light and elegant preparation of white fish with a delicate sauce certainly belongs to them.

4 servings

30 minutes


preparation process

  1. Heat the oil and about 60 grams of butter (about 4 tablespoons) over medium heat in a large, heavy-walled skillet. Salt and pepper fish fillets on both sides and coat lightly with flour. Fry until golden, 3 to 4 minutes on each side. stay warm

  2. Scrape any bread crumbs from the skillet, add the remaining 2 tablespoons of butter and saute the tender shallots over medium heat until tender, about 5 minutes. Pour in the wine and let it evaporate for 3 minutes. Reduce the heat, pour in the cream and cook gently for a very short time. Salt and pepper for the sauce to taste. Pour it over the fish and serve with boiled potatoes, sprinkled with chives or parsley.

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