Cod fish with wild rice and green beans

1. Prepare the sauce. Chop the butter into pieces and let harden in the fridge. Peel and chop the shallots. Add in a saucepan with the white wine and vinegar. Leave to cook over moderate heat until you get a puree texture. Filter the mixture and squeeze well to obtain 1 tablespoon of of liquid.

2. Pour back in the saucepan, over low heat and incorporate the butter bit by bit, whisk without stopping until you get a thick sauce. Add pepper and set aside in a hot water bath.

3. Place the cod fish fillets in a steamer basket, and place in a pot with boiling water. Cover and steam for 15 minutes. Hull the green beans, immerse in salted boiling water and cook for 15 minutes.

4. Place a pot filled with salted water and bring it to a boil, pour the wild rice and cook for the time indicated on the packet. Crush the pink peppercorns. Wash and loosen the tarragon.

5. Divide the fillets, the rice and the beans onto plates. Sprinkle the fish with a little sauce, add the crushed pink peppercorns and decorate with the tarragon. Serve immediately.

Photo credit : Sucré Salé