INGREDIENTS
Serves 4 | 15 min cooking time | 15 min preparation time
600 gr cod
2 tbsp olive oil
3 leeks
20 cl heavy cream
20 g butter
3 tablespoons Bister Dijon mustard
2 tbsp lemon juice
2 shallots
Salt and freshly ground pepper
PREPARATION
Put the oil in a frying pan and cook the fish for 3 minutes on each side.
Slice the leeks into rounds, steam for 10 minutes and finish in the oven to lightly roast.
Melt the butter in a small saucepan. Brown the finely chopped shallots. Season with salt and pepper, then pour in the heavy cream, Bister Dijon mustard and lemon juice.
Serve the fish with the vegetables and the sauce.
Tip: For extra crunch, accompany the dish with a small wheat salad. For a less spicy version, replace the Dijon with our l'Impériale Bister mustard.