Ingredients for 4 persons: 28 oz. cod fillets, 2 tablespoons butter, 1/2 cup white wine, 1 tablespoon fresh ginger (.8 ECC), 1/4 cup of crème fraîche* (1.7 ECC), 12 tablespoons cold butter, 1 carrot (5.1 ECC), 1 fennel bulb (9.8 ECC), salt, pepper from the mill.
Preparation: 20 minutes. Preparation: 15 minutes.
Preparation: Cut the cold butter in cubes and refrigerate. Cut the ginger in aiguillettes* and reserve. Cut the cod fillets in pieces. Salt and pepper them. Peel and julienne the carrot; blanch it salted boiling water for 30 seconds and cool. Trim off the fennel ferns and julienne* the bulb; blanch it salted boiling water for 30 seconds and cool. Cook the fish medallions in the warm butter 1 to 2 minutes on each side. Reserve in the oven preheated to 125 F°. Bring the white wine and the ginger to a boil in a pan and reduce by half. Add the cream and keep boiling. Add some cubes of butter by whipping until boiling returns. Add the remaining butter cubes. Add the julienned carrot in and warm for 30 seconds, season and reserve. Arrange the cod medallions in plates and coat them with the white ginger butter.
Note: You can use monkfish instead of the cod, your dish will taste even better.
Total ECC: 17.4; per person: 4.4 ECC.
* If you don't have crème fraîche, heavy whipping cream may be substituted.
* aiguillettes: very thin slices cut on a slant.