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Liberté Crème Fraîche Cod, Infused with Jalapeño Pepper and Olive Oil

Quantity :


Cooking time :

Preparation time:

25 minutes


  • 100 g (1) Liberté Crème Fraîche
  • 375 ml (1 ½ cup) Vegetable broth
  • 3 Chopped shallots
  • 2 Garlic cloves, minced
  • ½ Jalapeño pepper, seeded
  • 100 ml (6 tbsp) White wine
  • Salt and pepper to taste
  • 1 dash Olive oil
  • 4 Fresh cod steaks of about 150 g


  1. Reduce half of the vegetable broth with the shallots, the minced garlic, the jalapeño pepper and the white wine.
  2. Strain through a sieve.
  3. Heat the liquid and add the crème fraîche. Season.
  4. Mix in blender. Cook the steaks as desired.
  5. Place the steaks on a plate, emulsify the sauce with the mixer and cover with sauce.
  6. Drizzle olive oil over sauce and fish.
  7. Serve in a deep plate with steamed vegetables.
The steak is a rectangular-shaped cut of meat.
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