Peel the shallots and cut into small cubes. Peel and quarter the apples, remove the core and dice the apples.
Heat the butter in a small saucepan. Sauté the shallots and apples over medium heat, stirring, until soft, 1 minute. Pour in the wine and simmer everything together for 3 min with the lid on low heat.
Blend the ingredients and season with Dijon, pepper, salt mustard and cayenne pepper. Keep the sauce warm until the fish is cooked. 3.
3. rinse the cooled fish fillets and dab with kitchen roll, sprinkle with salt and pepper on both sides. Heat oil in frying pan and roast fillets on both sides at a good temperature for a total of 6-7 minutes.
4. tarragon rinse, dry, pluck off the leaves. Repeatedly heat the sauce, fold in double cream. Season the sauce. Divide the cod evenly on warmed plates, pour a little sauce, garnish with tarragon and bring to the table.
You can serve it with toasted small baguette bread slices and a dry white wine as a drink.