Cod fillet with herb crust

For 4 people
  • 250 g Carrots
  • 1 Kohlrabi
  • 250 g Celeriac
  • 250 g Leeks
  • 6 EL Oil
  • Salt
  • Pepper
  • Sugar
  • 1 Bund Dill
  • 1⁄2 Bund
  • Basil and parsley
  • 100 g White bread from the previous day
  • 600 g Cod fillet
  • 6 TL medium hot mustard
  • 2 EL Pernod (French wine aperitif)
  • 1 kg small new potatoes
  • 1 Onion
  • 1⁄8 l white wine
  • 200 g Whipped cream
  • 1 jars (0.1 g) acc. Saffron
  • 2–3 EL cold butter
60 minutes
Peel or clean the vegetables, wash and cut into fine strips. Sauté in a pan in 2 tablespoons of hot oil. Season with salt, pepper and a little sugar. Spread in a baking dish.
Wash the herbs, shake dry. Set aside half of the dill for the potatoes and a little dill and basil for garnish. Roughly chop the remaining herbs. Cut the bread into small pieces. Finely chop with herbs in the universal chopper.
Mix with 4 tablespoons of oil, salt and pepper.
Wash the fish, pat dry and cut into 4 pieces. Season with salt and pepper. Spread 1 teaspoon of mustard on each side, press the crumbles onto it and place on the vegetables. Drizzle with Pernod.
Bake in a hot oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 20 minutes.
Wash the potatoes thoroughly. Pluck the dill flags, cut roughly. Cover and cook the potatoes and dill stalks for about 20 minutes.
Peel the onion and dice very finely. Bring to the boil with 2 teaspoons of mustard, wine, cream, 1 teaspoon of salt, pepper and saffron and simmer for about 5 minutes. Fold in 1–2 tablespoons of butter until the sauce thickens. Briefly foam up with a hand blender.
Drain the potatoes and peel them if necessary. Put 1 tablespoon butter, chopped dill and a little salt in a saucepan and toss. Serve everything. Garnish with the rest of the herbs. Drink tip: light white wine, e.g. B.
Sauvignon blanc.
1 person approx.:
  • 790 kcal
  • 39 g protein
  • 38 g fat
  • 60 g carbohydrates


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