Cod in mustard sauce

For 1 person
  • Salt, 40 g long grain rice
  • 2 (approx. 200 g) Carrots
  • 1 (200 g) Cod cutlet
  • 1 TL (5 g) Oil, pepper, 1 onion
  • 1 EL (20 g) stichf. sour cream
  • 1 / 2-1 TL grainy mustard
  • chopped dill
30 minutes
easy
1.
Bring 1/8 l salted water to the boil. Cover the rice and soak it over a low heat for about 20 minutes. Peel and chop the carrots. Steam in 100 ml water for about 10 minutes
2.
Fry cod in hot oil for 5-6 minutes on each side, season. Peel the onion, cut into rings, fry briefly. Stir the cream and mustard into the carrots, season. Arrange everything, sprinkle with dill
1 person approx:
  • 380 kcal
  • 1590 kJ
  • 34 g protein
  • 9 g fat
  • 39 g carbohydrates

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