Cod in Sour Cream

1 lb cod, fresh
6 lg shallots
4 garlic cloves
3 Tbsp butter
1 cup wine, white
1 lemon
6 anchovy filets
12 peppercorns
2 Tbsp capers
1 cup sour cream
Buerre mane*
1 bunch coriander

*2 Tbsp butter kneaded with 3 Tbsp flour

Slice shallots and garlic thinly and cook slowly in butter until thoroughly wilted and slightly colored.  Add wine, thinly sliced lemon, chopped anchovies, peppercorns, and capers, bring to a simmer, and cook, stirring occasionally, until lemons have softened.

Lay cod filiet in the pan and simmer until the cod is barely cooked. Remove cod from pan and reserve.  Add sour cream to pan and bring to a simmer, stirring.  Cook for a few minutes until sauce begins to thicken. Add buerre mane in small pieces to attain desired consistency of the sauce (remembering that the sauce will thicken further as it cooks) and cook to incorporate the flour.  Return the cod to the pan, reheat, and serve sprinkled with chopped coriander.

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