@louloukitchen_

Poisson fondant, sauce citronnée Ingrédients : 3 pavé de cabillauds 200g de haricots verts frais 200g de pommes de terres grenailles 1 gousse d’ail 2 échalotes Quelques brins de ciboulettes 1 petit pot de crème liquide entière 1 citron ( pour son jus ) Huile d’olive 1 cas de zaatar

♬ Married Life (From "Up") - Gina Luciani

🌙 When Strength Has a Soundtrack ✨

Like a soft spotlight drifting across a quiet stage, Pour que tu m’aimes encore becomes the emotional thread running through this piece — Céline Dion’s voice, Jean‑Jacques Goldman’s writing, a hymn to resilience, longing, and the quiet power women carry every day. It echoes through the story of the Melt‑in‑the‑Mouth Cod with Lemon Cream — Essence Style, a dish built on gentleness, patience, and confidence. And it resonates with a selection of remarkable women whose names rise like pillars — Maya Angelou, Simone Veil, Malala Yousafzai, Serena Williams, Chimamanda Ngozi Adichie, Frida Kahlo, Michelle Obama, Yayoi Kusama — a few among countless others whose strength hums beneath every recipe, every gesture of care, every act of creation, turning the article into a celebration of courage, softness, and the beauty of women who keep moving forward with grace.

🎶 💃 🍋 🐟 ✨ 🌿 💛 🫒 🔥 🌸 🍳 🌶️ 🔊 Pour que tu m'aimes encore - Celine Dion, Jean-Jacques Goldman

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🍋🐟 Melt‑in‑the‑Mouth Cod with Lemon Cream — Essence Style

Recipe by Lou Elsener from @louloukitchen_

A dish that feels like softness itself — tender cod, silky lemon cream, and vegetables that taste like they were made to support the star of the plate.

This is the kind of recipe where simplicity becomes elegance. The potatoes crisp and caramelize, the green beans stay bright and snappy, and the cod cooks gently until it flakes at the slightest nudge. The lemon cream sauce ties everything together: sharp, warm, velvety, and fragrant with shallots and chives. It’s comfort with a little glow ✨.

Cooking the fish slowly, with just a drizzle of olive oil and a dusting of za’atar, lets it keep all its moisture — no rushing, no aggression. The sauce, meanwhile, is a small act of alchemy: mustard for backbone, cream for softness, lemon for lift. Spoon it over the fish and watch the whole plate come alive.

And like any good kitchen wisdom, this recipe leaves room for tomorrow — extra sauce becomes the base for a pasta, leftover potatoes crisp beautifully in a pan, and the green beans slide easily into a salad. Nothing wasted, everything delicious ♻️.

🛒 Ingredients

• 3 cod fillets 🐟
• 200 g fresh green beans 🌿
• 200 g baby potatoes 🥔
• 1 garlic clove 🧄
• 2 shallots 🧅
• A few sprigs of chives 🌱
• 1 small pot of heavy cream 🥛
• Juice of 1 lemon 🍋
• Olive oil 🫒
• 1 tbsp mustard
• 1 tbsp za’atar

👩‍🍳 Method

1. Prep the vegetables 🥔🌿

Wash and halve the baby potatoes. Roast them in the oven or pan‑fry with olive oil, salt, pepper, and a pinch of za’atar.
Cook the green beans in boiling salted water or steam them until tender but still crisp.

2. Cook the fish 🐟

Heat a drizzle of olive oil in a pan.
Sear the cod fillets skin‑side down, then lower the heat for a gentle, melt‑in‑the‑mouth finish.
Season with salt, pepper, and a touch of za’atar at the end.

3. Make the lemon cream sauce 🍋🥄

Finely chop the shallots and sauté them gently in olive oil.
Add the crushed garlic clove.
Stir in the mustard, then the heavy cream.
Pour in the lemon juice and let the sauce reduce until slightly thickened.
Finish with chopped chives.

4. Plating ✨

Place the tender cod on the plate.
Add the green beans and roasted baby potatoes.
Spoon the lemon cream sauce generously over the fish.
Sprinkle with fresh chives.

♻️ Zero Waste Tip

Leftover sauce makes a perfect base for a quick pasta or a creamy vegetable bake. Nothing goes to waste — everything becomes flavor.

#LemonGlow 🍋 #CodMagic 🐟 #CreamyDream 🥄 #FreshPlates 🌿 #KitchenSoftness ✨