Cod chop with mustard and caper sauce

For 4 people
  • 1 kg cucumbers
  • 2 Onions
  • 30 g Butter or margarine
  • 1/8 l Vegetable stock (instant)
  • 2 EL white wine vinegar
  • Salt
  • white pepper
  • 200 g Basmati & wild rice
  • 1 Carrot
  • 1-2 bay leaves
  • 3 lemon slices
  • 1 TL Mustard seeds
  • 1 TL black peppercorns
  • 4 (approx. 800 g) Cod chops
  • 1 Bund Dill
  • 3 EL medium hot mustard
  • 250 g whipped cream
  • 1 pinch sugar
  • 1 EL capers
  • Dill blossoms
50 minutes
Wash, peel and halve the cucumbers lengthways and scrape out the seeds with a spoon. Cut the cucumber halves into slices. Peel the onions and roughly dice one. Heat half of the fat in a saucepan and fry the onion cubes until translucent.
Add the cucumber, sauté and deglaze with the stock and vinegar. Season with salt and pepper, bring to the boil and cook covered for ten to 15 minutes. Cover and cook rice in 1/2 liter of boiling salted water for 20 minutes.
Clean and wash the carrot and cut into pieces. Bring 1/2 liter of salted water with carrots, bay leaves, lemon wedges, mustard and peppercorns to the boil and simmer for five minutes. Wash the fish, place in the stock and coverLet simmer over low heat for 15 minutes.
Wash the dill, pat dry and cut finely except for something to garnish. Finely dice the remaining onion. Heat the remaining fat in a saucepan and fry the onion cubes until translucent. Sweat the mustard and deglaze with cream.
Season with spicy salt, pepper and sugar. Thicken slightly with sauce thickener. Drain and add capers. Drain the fish and arrange on a platter with the cucumber vegetables.
Pour some sauce over it, sprinkle with dill and serve garnished with dill blossom if you like. Add the remaining sauce and rice.
1 person approx.:
  • 620 kcal
  • 2600 kJ
  • 44 g protein
  • 29 g fat
  • 49 g carbohydrates


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