Cod with Wasabi Cream Sauce

You can pan fried or bake the cod in your own way. Pour wasabi cream sauce after the cod was fully cook.

Wasabi Cream Sauce Recipe

Ingredients:
1 cup Chardonnay
1 cup heavy cream
1 teaspoon fresh lemon juice
1/2 teaspoon kosher salt(or to taste)
2 tablespoons unsalted butter, cut into pieces
2 to 3 teaspoons wasabi powder (or more to taste) stirred into a paste in 1 or 2 teaspoons of water; or 2 to 3 teaspoons wasabi paste
1 tablespoon olive oil

Directions:
 Bring the wine to a boil in a medium saucepan over high heat and continue boiling until it has reduced by half its volume, 5 to 10 minutes. Stir in the cream and continue boiling until the sauce is thick enough to coat the back of a spoon. Stir in the lemon juice and kosher salt. Using a whisk, beat in the butter a piece at a time until the sauce is thick and glossy. Whisk in the wasabi paste and continue stirring until it is thoroughly combined with the sauce. Taste the sauce and, if necessary, add a little more salt or wasabi.