How to make
Cut the cod fillets in half to make 4 pieces - the two with the tails will be thinner and the others thicker.
Use tweezers to remove any remaining protruding bones.
If salted cod is used, it must be desalinated in advance, in at least two waters for several hours.
Melt half the butter with a spoonful of olive oil in a thick-bottomed pan and fry the flour in it for two minutes on low heat, while stirring often.
In the remaining fat, fry separately the shallots and then chopped mushrooms and thyme until they aquire a golden color.
Pour the apple cider and cook until the alcohol evaporates. The liquid is reduced and something like a creamy substance forms around the mushrooms.
Pour the fried butter and stir, by also gradually pouring the broth in portions.
Leave it to simmer until the liquid is reduced by half and a smooth cream is obtained (beat with a wire whisk, if necessary).
Put the fish fillets and the sauce should cover them a little more than halfway or at least halfway.
Leave everything to simmer for two to three minutes over medium heat.
Meanwhile, beat the yolks and the cream with a little salt.
The amount of salt you add depends on whether you are using fresh or unsalted cod.
For the second option, the fish remains slightly salty and you should be careful not to add too much salt to the sauce.
Pour the cream into the pan along with everything else and when it boils, turn the cod over for 3 minutes on the other side.
The thin fillets you can be taken out earlier and the thick ones can cook a little more.
Cod, which in salt and then is desalinated, cooks faster than fresh cod - keep that in mind.
Serve the sumptuous dish warm, sprinkled with lemon juice.
The lemon can also be added in advance to the sauce along with the cream, but I prefer it at the end so that there is no risk of the smooth and silky Normandy sauce lumping up.
Enjoy this Normandy-style cod!
