Steamed cod filet with white butter sauce / Choi Jin - Jin

Steamed cod filet with white butter sauce  

< Ingredients >

cod fillet 600 gm

Fresh thyme 1pack

Fresh rosemary 1pack

Butter 30 gm

salt, pepper - some

- White butter sauce

Shallots 40 gm

White wine 80 ml

butter 100 gm

cream 30 ml

Lemon 1/2 ea

Salt, pepper - some

< Method of preparation >

1. Reduce shallots brunoise and wine down to about 2 tablespoons.

2. Cut butter into 1.5cm cubes and return butter to refrigerator to keep them cold.

3. Add cream with the wine and shallot, bring to the boil. 

then reduce heat to low and start whisking in cubes of butter. add lemon juice, season

4. Strain and serve. the finished sauce should be thick and smooth.

5. Place water into the steamer and bring to the boil. add thyme and rosemary

6. Butter steamer insert and set on the seasoned fish. Brush with melted butter, 

place insert above liquid and cover with a lid.

7. Keeping the liquid near simmering, steam the fillets until just done.

8. serve with sauce.