Relaxing Cod Boulettes

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Serves 4

7 ounces cod
6¾ fluid ounces organic creme fraiche
2 tablespoons olive oil, divided
¾ ounces almond flour
⅙ ounces dried chamomile flowers
Zest of 1 organic lemon
Zest of 1 organic lemon
Salt and pepper
Juice of ½ lemon

Lightly cook the cod in a pan over medium heat with half of the olive oil for 2-3 minutes.
Break the fish into small chunks using a spatula during cooking.
Transfer the fish to a large bowl and add the almond flour, lemon zest, salt, and pepper.
Mix thoroughly.
Take one spoonful of the mixture at a time and form small balls with your hands.
Cook the boulettes in a pan with the remaining oil until they are cooked on all sides.
Place all of the ingredients for the cream sauce in a small saucepan and warm over low heat.
Add the sauce to the boulettes and let it reduce for a few more minutes.
Serve the boulettes in the chamomile cream sauce alone or with rice, lentils, quinoa, or mashed potatoes.