1 piece Spanish onion
1 tsp butter
3 piece carrots
0.5 piece celeriac
300 g cod
300 ml cream
0.5 bunch flat-leaf parsley
0.5 piece leek
0.5 tsp nutmeg (ground)
1 tbsp olive oil
2 pinch pepper (ground)
2 sprig rosemary
2 pinch sea salt
2 sprig thyme
50 ml vermouth
Peel the vegetables and dice them into approx. 0.5 cm cubes.
Wash the herbs and shake them dry. Finely chop the parsley.
Ingredients
0.5 piece celeriac, 3 piece carrots, 0.5 piece leek, 1 piece Spanish onion, 0.5 bunch flat-leaf parsley, 2 sprig rosemary, 2 sprig thyme
Melt the butter in a pan over a medium heat. Add the fish and fry it over a medium heat for approx. 5 minutes on both sides until golden brown.
After 5 minutes, add some rosemary and thyme.
Season the fish with salt and pepper. The cod should be translucent and succulent when removed from the pan.
Ingredients
1 tsp butter, 300 g cod, 1 pinch sea salt, 1 pinch pepper (ground)
Heat the oil in a pan and swirl it around. Add the vegetables and sauté them for approx. 5 minutes, then deglaze with Noilly Prat and cream.
Add a little rosemary and thyme and season with salt, pepper and nutmeg. Allow everything to reduce until the sauce is creamy.
Add the chopped parsley.
Ingredients
1 tbsp olive oil, 50 ml vermouth, 300 ml cream, 1 pinch sea salt, 1 pinch pepper (ground), 0.5 tsp nutmeg (ground)
Remove the sprigs of herbs from the sauce and serve the cod with the vegetables.
820.5
35.35 g
59.09 g
32.10 g
