Cod wrapped in leek with mustard sauce and prunes

For 4 people
  • 1 large stick of leek
  • 600 g Cod fillet (alternatively cod fillet)
  • Salt, pepper
  • wooden skewers
  • 2 EL Oil
  • 200 ml Fish stock (from the jar)
  • 200 ml Cooking cream
  • 4 EL grainy mustard
  • 1/2 Bund Dill
  • 125 g Californian prunes
  • 2 slices Bacon (approx. 10 g each)
  • Dill flag
35 minutes
Clean the leek, cut into 10 cm long pieces, cut them lengthways and rinse thoroughly. Blanch the leek in salted water for 1 minute. Remove with a slotted spoon, soak in ice water and pat dry well.
Rinse the cod fillet, pat dry, season with salt and pepper, cut into portions and wrap with the leek strips. Secure with wooden skewers.
Heat the oil in a coated pan and fry the fish in it on both sides for approx. 2-3 minutes. Keep warm.
Fish stock, cream and mustard in a saucepanStir and let boil down until creamy. Season to taste with salt and pepper. Rinse the dill, shake dry and chop finely. Stir the dill into the sauce. Halve the prunes as desired and heat them in the sauce.
Cut the bacon into pieces and fry them in a small non-stick pan until crispy. Garnish everything together with dill flags. Serve with rice.


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