Pan Seared Cod with Velouté & Crispy Basil
25 min
Fish
12818
For 2 Portions
400 g
Skrei (winter codfish)
240 ml
fish stock
4 g
basil, fresh
1
lemon
30 g
butter
16 g
all purpose flour, type 550
3 tbsp
canola oil
2 pinch(es) of
white pepper
salt
1. All set?
2. Season skrei generously with salt and set aside.
3. Wash basil and pluck leaves, then dry completely using a paper towel.