Tarragon sauce & cod balls
Back
Trois fois par jour
Tarragon sauce & cod balls
While I love fish, I understand not everyone does. So, here’s the perfect recipe to convince even your most picky eater to eat it all up. Serve on either some fluffy rice or with pasta, as preferred. Photo credit: Dana Dorobantu

Tarragon sauce & cod balls

Tarragon sauce & cod balls
While I love fish, I understand not everyone does. So, here’s the perfect recipe to convince even your most picky eater to eat it all up. Serve on either some fluffy rice or with pasta, as preferred. Photo credit: Dana Dorobantu
0 vote
  • Serves30 balls
  • Prep time30 mins
  • Cook time35 mins
  • Timeout30 mins
  • FreezingNe se congèle pas.

Ingredients

Balls
  • 4 egg whites
  • 1/4 cup of 15 % country-style cream
  • 3/4 cup of plain breadcrumbs
  • 1 kg of cod, sliced in 1″ pieces
  • 1/2 teaspoon of celery salt
  • Pepper, as preferred
Tarragon sauce
  • 1/4 cup of butter
  • 1 leek’s white part, washed and chopped
  • 1 carrot, chopped
  • 2 celery branches, chopped
  • 1/4 cup of all-purpose flour
  • 1 1/2 cup of white wine
  • 2 bottles (236 ml each) of clam juice
  • 2 cups of milk
  • 1 laurel leaf
  • 1/3 cup of fresh Tarragon, chopped
  • 1/4 cup of fresh parsley, chopped
  • Salt & pepper, as preferred

Steps

  1. Whisk the egg whites with cream in a bowl. Add the breadcrumbs until well-combined then set aside.
  2. Blend the cod pieces in a blender then add to the egg mix. Season with celery salt and pepper then stir until well-combined. Refrigerate for 30 minutes.
  3. Melt the butter over medium heat in a non-stick pan then cook up the leek, carrot and celery for 5 minutes. Add the flour and stir for 2 minutes.
  4. Combine the white wine, milk and clam juice then pour over the vegetables while whisking continuously. Simmer over low heat for 10 minutes. Add the laurel leaves, tarragon and parsley then season.
  5. Shape 1” balls and add to the tarragon sauce delicately. Cover and simmer over low heat for 20 minutes. Check the seasoning if needed then serve.

Tips & tricks

The clam juice can be substituted with either fish or chicken stock.

It can be found in your regular grocery store in the canned fish aisle or the fresh meat section 

 

Can be frozen. Keeps for 3 days in the refrigerator and 3 months on the freezer.

 

 

Recipe published on August 19, 2018