Torsk

Ingredients

• 1.5 lbfresh cod fillets
• 1.5 lbsmall new potatoes
• 4 tbspunsalted butter
• 0.5 cupheavy cream
• 1 cupfish stock or water
• 1 smallshallot, finely minced
• 1 clovegarlic, minced
• 1 tbspfresh lemon juice
• 1 tbspfresh dill, chopped
• to tastesalt and white pepper

Instructions

1. 1
   Scrub potatoes and place in a pot with cold salted water. Bring to a boil, reduce to a gentle simmer and cook 15–18 minutes until fork-tender; keep warm.
2. 2
   Season cod fillets generously with salt and a pinch of white pepper; let rest 5 minutes.
3. 3
   Pour fish stock (or water) into a wide shallow pan; bring to a bare simmer. Slide cod fillets in, skin-side down; cover and poach 4–5 minutes until opaque and flakes easily. Transfer to a warm plate.
4. 4
   Return pan to medium heat; melt 1 tbsp butter and sauté shallot and garlic until translucent, about 1 minute.
5. 5
   Add heavy cream and bring to a gentle simmer, scraping up fond. Whisk in remaining butter 1 cube at a time until sauce emulsifies and thickens slightly.
6. 6
   Finish with lemon juice, half of the dill, and season the butter sauce with salt and pepper to taste.
7. 7
   Serve poached cod over boiled potatoes, spooning plenty of butter sauce on top. Garnish with remaining fresh dill.