Summary

Ingredients

• 4 cod fillet (s) (approx. 200 g each)
• a bit salt
• 2 tablespoon lemon juice
• 300 g frozen peas, thawed
• 4 medium carrot (s), peeled, thinly sliced
• some butter
• White pepper from the mill
• 125 ml meat stock, instant
• 0.5 ½ bunch parsley, smooth, finely chopped
• 125 g mushrooms, can, whole, small, drained
• 225 g asparaus tips from the lass, drained

For the sauce:

• 50 g butter
• 50 g cream
• 0.5 teaspoon ½ lemon juice
• 2 egg yolks, beaten
• 0.5 teaspoon ½ mustard
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ sugar
• 1 tablespoon tarragon, sep.

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Instructions

1. Salt the fish, drizzle with lemon juice and marinate a little. Grease a large saucepan with butter, add the peas and carrot slices, sprinkle with salt and pepper and pour in the meat stock. Place the fish slices on the vegetables and cook covered over medium heat for approx. 15 minutes.
2. Melt the butter. Mix all other ingredients with a mixer and heat. Then gradually stir in the melted butter, continue to heat and stir until the sauce is smooth. Season to taste and stir in the tarragon. Warm the asparagus and mushrooms in the sauce, season again if necessary and fold in the parsley.
3. Arrange the fish with the vegetables on a platter and pour the sauce over them.
4. Serve with boiled potatoes.