Cod on kohlrabi and carrots

For 2 people
  • 1 small kohlrabi, (250 g)
  • 250 g Carrots
  • 1 shallot
  • 2 Tl Oil
  • 2 Tl medium hot mustard
  • 2 Cod fillets, (150 g each)
  • salt pepper
  • 4 Dill stalks
30 minutes
very simple
1.
Clean, peel and halve 1 small kohlrabi (250 g). Cut the halves across into 1/2 cm thick slices. Clean, peel and cut 250 g carrots diagonally into 1/2 cm thick slices. Finely dice 1 shallot.
2.
Heat 2 teaspoons of oil in a coated saucepan. Sauté shallots in it over medium heat until translucent, then add kohlrabi and carrots, season with salt and pepper. Mix 6 tablespoons of water and 2 tablespoons of medium-spicy mustard and stir in.
3.
Cover and cook over a mild heat for 10 minutes.
4.
Season 2 cod fillets (150 g each) with salt and pepper and place on the vegetables. Cover and let stand for 5-6 minutes. Pluck the tips of 4 dill stalks, cut finely and fold in.
5.
Serve with boiled potatoes (180 g per serving, peeled).
1 person approx.:
  • 313 kcal

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