800 gram (1.5 pound) cod filée
2 teaspoons salt
2 deciliters water
2 deciliters white wine
4 deciliters cream
1 gram saffron
1. Cut the cod into squares, pour salt over the filées and let sit for 20 minutes. Rinse and dry the cod.
2. Boil the water, wine and the juice from the lemon in a medium pot.
3. Add the cod to the pot and let it sit for approxiomately 7 minutes
4. Drain the cod but save the fish stock/liquid.
5. Put the fish in the oven covered in foil on low heat (approxiomately 150° F) to keep it warm.
6. Drain the fish stock, add the cream and boil until it thickens, 15-20 minutes.
7. Mix in the saffron and the two teaspoons salt.
8. I usually serve this with blanched sugarsnap peas and sweet potato/yams mash. This is what you do for the mash:
1. Just peal the sweet potatoes (actually I think I use yams, I can never remember which is which but whichever one is the one that’s orange inside)
2. Then mash them with a masher. Sweet potatoes have a sweeter taste which make them perfect for this meal.