(4 servings)

400 g fillet of cod
100 g creamcheese
1 glass of red Cavi-Art^®
1/2 dl whipping cream
1 teaspoonful of Dijon mustard
paprika, salt, and white pepper.

Mix creamcheese, Cavi-Art^® and mustard. Season to taste and leave cold for 1 hour. Cut the fillets of cod into thin diagonal slices (like salmon), flour them, add salt, and sautè them in hot oil on a frying pan till they are golden.
Serve with a light salad and baguettes.