Cod under the mozzarella crust with ravioli and spinach

For 4 for 4 people
  • Ingredients for 4 people:
  • 50 g shallots
  • 50 g celery
  • 50 g Fennel
  • 30 g Mushrooms
  • 1 sprig of thyme
  • 175 g Butter
  • 10 g flour
  • 250 ml poultry broth
  • 125 g Whipped cream
  • 125 ml milk
  • Salt
  • white pepper
  • 1 EL lemon juice
  • 125 g Mozzarella
  • 3 stem (s) Basil
  • 5 slices Toast
  • 1 EL Oil
  • 2 Eggs
  • Pepper
  • 4 Cod fillets ( approx. 150 g each; without skin)
  • 30 g Parmesan (piece)
  • 250 g leaf spinach
  • 300 g Ravioli (refrigerated shelf)
120 minutes
very simple
For the Clean, wash and roughly chop the white basic sauce shallots and vegetables. Wash and chop the thyme. Melt 50 g butter in a saucepan. Sweat shallots, vegetables and thyme in it while stirring. Dust with flour and sauté briefly. Deglaze with the poultry stock and reduce in half for about 30 minutes
In the meantime, cut the mozzarella into small cubes for the crust. Wash basil, shake dry and finely chop. Cut the toast into small cubes and roast in 1 tablespoon of hot oil. Beat 125 g butter with the whisk of the mixer until frothy. Add eggs and continue beating. Stir in the mozzarella, basil and toast. Season with salt and pepper
Preheat the oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer). Rinse the fish and pat dry. Season with salt and pepper. Place in an ovenproof dish and spread the mozzarella mixture on top. Baked in a hot oven for 12–15 minutes
Pour the cream and milk into the sauce stock and bring to the boil. Season with salt, pepper and lemon juice. Puree with a hand blender, then pass through a fine sieve. Season again with salt, pepper and lemon juice to taste
Shave the parmesan. Clean and wash the spinach. Put the spinach and ravioli in
with the white sauce and simmer for 2–3 minutes. Season to taste with salt and pepper. Serve the cod on the ravioli. Sprinkle with parmesan cheese
1 portion approx:
  • 990 kcal
  • 4150 kJ
  • 53 g protein
  • 66 g fat
  • 47 g carbohydrates


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