Recipe: Cod with thermidore sauce and Amarone DOCG Collezione Pruviniano
Cooking: 25 minutes
Ingredients for 6 people:
Cod:
150g per person (approximately one fillet for four people)
Extra virgin olive oil to taste
Salt to taste
For the sauce:
400 ml of fish broth
200 ml of dry white wine
1 bunch garnished
15 g of butter
15 g of 00 flour
300 ml whole milk
2 teaspoons of tomato paste
1 spoonful of mustard
¼ teaspoon pepper
1 tablespoon finely chopped chervil
150 ml of cream
1 tablespoon of brandy
salt
Method:
For the cod:
In a non-stick pan cook the cod 5 minutes per side with a drizzle of oil and salt until golden brown.
For the sauce:
Put the broth, the wine and the garnished bunch in a large saucepan and bring to the boil, reducing the broth to about 200 ml.
In another pan, melt the butter, then add the flour and beat with a whisk for two minutes. Remove the pot from the heat, mix until a smooth sauce is obtained. At this point, bring back to the heat and add the tomato paste, pepper and simmer for 5 minutes.
Removing the garnished bunch, pour the broth into the sauce, adding chervil, brandy and cream and cook until the spoon is opaque.
Finally:
pour the sauce on a hot plate and serve the golden cod on top, adding a drizzle of fresh extra virgin olive oil. Serve with Amarone della Valpolicella DOCG Classico Collezione Pruviniano.
