Cod with horseradish

Serves : 4

Preparation time: 10 minutes

Cooking time: about 20 minutes

Ingredients

• 4 cod steaks
• 45 ml (3 tablespoons) maple syrup
• 30 ml (2 tbsp.) butter
• 1 onion, thinly sliced
• 60 ml (4 tbsp.) olive oil
• 500 ml (2 cups) green peas
• 30 ml (2 tbsp.) horseradish
• 15 ml (1 tbsp.) herbes de Provence blend
• 1 pinch cayenne pepper
• 125 ml (1/2 cup) dry white wine
• 250 ml (1 cup) vegetable stock
• 45 ml (3 tbsp.) cornstarch, diluted in a little cold water
• 60 ml (4 tbsp.) chives, snipped
• Salt and pepper to taste

Potatoes

• 15 ml (1 tablespoon) tomato paste
• 30 ml (2 tbsp.) white balsamic vinegar
• 2 garlic cloves, chopped
• 60 ml (4 tbsp.) olive oil
• 20 Grelot potatoes, boiled, cut in 2
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. In a bowl, combine tomato paste, balsamic vinegar, garlic, oil, salt, pepper and potatoes.
3. Place the seasoned potatoes on a baking sheet lined with a silicone mat and bake for 15 minutes.
4. On another baking sheet covered with a silicone mat, arrange the cod steaks and spread the maple syrup, remaining horseradish, butter, salt and pepper over the top and bake for 12 minutes.
5. Meanwhile, in a hot frying pan, fry the onion in the oil for 2-3 minutes.
6. Add the peas, half the horseradish, herbes de Provence, chili pepper and white wine, and reduce for 2 minutes.
7. Add the stock, cornflour, salt and pepper and allow to thicken slightly, while stirring.
8. Add the chives. Check the seasoning.
9. Arrange the fish and potatoes on each plate, topped with the creamy sauce.