Cod with a crust with julienne vegetables and dill potatoes

For 4 people
  • 250 g Carrots
  • 1 (approx. 300 g) Kohlrabi
  • 250 g Celeriac
  • 250 g Leeks
  • 6 EL Olive oil
  • Salt
  • Pepper
  • Sugar
  • 1 Bund Dill
  • 1/2 Bunch Basil + parsley
  • 100 g white bread; from the previous day
  • 600 g Cod fillet
  • 6 TL Dijon mustard
  • 2 EL Pernod
  • 1 kg small, new potatoes
  • 1 onion
  • 1/8 l white wine
  • 200 g whipped cream
  • Pepper
  • 1 jars (0.1 g) ground saffron
  • 2–3 EL cold butter
60 minutes
easy
1 .
Peel and wash the carrots. Clean and peel the kohlrabi and celery. Clean the leek, cut in half lengthways and wash. Cut the vegetables into strips. Heat 2 tablespoons of oil in a pan, add vegetables and sauté for 2-3 minutes. Season with salt, pepper and sugar and spread in a baking dish
2.
Wash the herbs, shake dry. Set aside half of the dill. Pluck the leaves or flags from the remaining herbs and roughly chop them, except for some basil and dill for garnish. Cut bread into small pieces,mince with the herbs in the universal chopper. Add 4 tablespoons of oil and mix in, season with salt and pepper. Wash the fish, pat dry, cut into 4 pieces. Season with salt and pepper and coat the top with 4 teaspoons of mustard. Put crumbs on top and press down a little. Place on the vegetables and drizzle with Pernod. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 20 minutes
3.
Wash the potatoes thoroughly. Pluck the dill flags, roughly chop. Put the dill stalks in a saucepan with the potatoes. Pour in water and cook covered for about 20 minutes. Peel the onion and dice very finely. Put in a saucepan with 2 teaspoons of mustard, white wine and cream. Season with 1 teaspoon salt, pepper and saffron. Bring to the boil and simmer for about 5 minutes. Beat 1–2 tablespoons of butter in flakes until the sauce thickens
4.
Drain the potatoes, rinse in cold water, remove the dill stalks. Peel the potatoes. Melt 1 tbsp butter in a saucepan and toss the potatoes and dill in it. Season with salt. Lather the sauce with a hand blender. Serve the fish, vegetables and sauce with the potatoes. Garnish with the herbs set aside
1 person approx.:
  • 770 kcal
  • 3230 kJ
  • 39 g protein
  • 38 g fat
  • 60 g carbohydrates

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