Blue Apron: Seared Cod and Creme Fraiche Sauce with Potato, Cabbage, Olive and Carrot Hash. Served 2. Seemed to take much longer than the 45 minutes it was supposed to, but W did a great job of getting it all ready — everything was neatly chopped and organized. New ingredients to us: rice flour, which you coated the fish with before frying. We don’t usually cook with creme fraiche, but it was a nice treat. They included a pink lemon, but we used our own lemon because it wasn’t ripe. Of course, I added carrots.