Ready in about: 30 minutes | Serves 4
Ingredients
A fish:
1 lb. (4 fillets) Cod
1 tbsp Butter
1 tbsp Olive oil
Salt and pepper, to taste
Tomato sauce:
3 Large egg yolks
3 tbsp Warm water
8 oz Butter
2 tbsp Tomato paste
2 tbsp Fresh lemon juice
Directions
A fish:
Season the fillets on both sides. Note that the salt must be put at the last minute, before cooking, so as not to burn the fish. Pour olive oil over the bottom of the anti-grate pan and turn on medium heat. Add butter.
When they begin to sizzle, add cod fillet and fry for two or three minutes, then turn it over to the other side. Tilt the pan, collect the oil with a spoon and dip the fish in it. Continue cooking for another two or three minutes.
Tomato sauce:
Melt the butter. Boil egg yolks and warm water (1 tablespoon of water for each egg yolk) for two minutes until thick and creamy.
Once the yolks have reached the desired consistency, remove them from the heat. Begin to beat them, slowly pouring in the butter. Beat until smooth.
Season with salt and pepper. You can also add herbs if you want.
Add tomato paste and mix. Add lemon juice and adjust the consistency with a little warm water to slightly dilute the sauce.
Nutritional info per serving:
Calories: 589. Fat: 56 g. Protein: 20 g. Carbs: 2 g.