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Le Chaudron recipe
Petit poisson du soir à la crème et carottes
Evening fish with cream and carrots
⏱ 25 minServes 4Easy160 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
300 g (11 oz)cod fillet
2grated carrots
150 ml (⅔ cup)light cream
1bunch chives, chopped
5 gbutter
- 300 g (11 oz) cod fillet
- 2 grated carrots
- 150 ml (⅔ cup) light cream
- 1 bunch chives, chopped
- 5 g butter
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
02 — Equipment
03 — Method
- Check the cod for bones and cut into small pieces.
- Soften the grated carrot in butter for a few minutes.
- Add the fish and cream and cover.
- Cook 8 minutes over low heat.
- Check again for bones and flake the fish into the sauce.
- Sprinkle with chives, let cool and serve with mash.
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