Cod fillet in egg shell

For 4 people
  • 100 g rocket
  • 1/2 Cucumber
  • 1 Bunch Radishes
  • 3 EL white wine vinegar
  • Salt
  • pepper
  • 1 EL Honey
  • 3-4 EL Oil
  • 1 shallot
  • 4 (à 150 g) Slices of cod fillet
  • 2 Eggs (size M)
  • 4 EL clarified butter
  • 2 EL flour
  • 1 untreated lemon
  • Dill
35 minutes
easy
1.
Clean the rocket, wash and drain well. Wash the cucumber, clean, cut into slices. Clean, wash and slice the radishes. For the vinaigrette, whisk together vinegar, salt, pepper and honey.
2.
Beat in the oil drop by drop. Peel and finely dice the shallot and stir into the vinaigrette. Wash the fish, pat dry and season with salt and pepper. Whisk the eggs. Clarified butter in a pan Heat.
3.
Turn the fish first in the flour, then in the egg and place directly in the hot fat . Approx. Bake for 5 minutes while turning. Mix the salad with the vinaigrette. Wash the lemon, cut into wedges. Arrange the fish with lettuce and lemon wedges on plates.
4.
Garnish with dill. Dill tartar sauce and baguette bread go well with this.
1 person approx.:
  • 320 kcal
  • 1340 kJ
  • 32 g protein
  • 17 g fat
  • 10 g carbohydrates

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