Cod fillets with quince and spring onion vegetables

For 2 people
  • 1 pack (300 g) frozen 'fine fillets of cod '
  • 2 Quinces
  • Salt
  • Juice of 1 lemon
  • 1 Bund Spring onions
  • 4 EL white wine vinegar
  • 50 g Sugar
  • 2 bay leaves
  • 4 Juniper berries
  • Pepper
  • 1 EL Oil
  • 1 TL roughly colorful pepper
  • Lemon wheels and dill flags
40 minutes
Let the fish thaw for approx. 1 1/2 hours at room temperature. Wash and peel the quinces, cut into wedges and cook in boiling salt and lemon water for about 10 minutes. Clean and wash the spring onions and cut into pieces.
Wash the fish and pat dry. 1/4 liter of water, vinegar, 1 pinch of sugar, salt, and bay leavesBring the juniper berries to the boil. Add the fish and let it simmer for about 12 minutes over a low heat. In the meantime, melt the remaining sugar in a dry pan with 1/4 liter of water while stirring.
Season with salt and pepper. Drain the quinces, add to the caramel and simmer for about 5 minutes. Heat the oil in a pan, fry the spring onions for about 2 minutes, turning them, add to the caramel and simmer for a while.
Sprinkle the vegetables and fish with pepper and arrange on a platter. Serve garnished with lemon wedges and dill if you like.


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