Cod simmered in white wine sauce

• Preparing fish.

For this recipe, the following elaborations are needed:

• Prepare a fumet.
• Cut the beans and the carrots into julienne strips.
• Make potato balls with a ball maker.
• Chop the parsley into brunoise.
• Melt margarine in a recipient and thicken with flour (40 g/l). Let cook, add some white wine, fumet and cream. Let boil and add salt.
• Introduce the cod previously seasoned and allow to boil until it is cooked.
• Off the heat, place the beans, the carrots and two potato balls already cooked, and sprinkle over parsley for each portion.