0.5 bunch Flat-leaf parsley
0.5 piece Leek
2 sprig Rosemary
1 piece Spanish onion
50 ml Wormwood
1 tsp butter
3 piece carrots
0.5 piece celeriac
300 g cod
300 ml cream
0.5 tsp ground nutmeg
2 pinch ground pepper
1 tbsp olive oil
2 pinch sea salt
2 sprig thyme
Peel the vegetables and cut into approx. 0.5 cm cubes.
Wash the herbs and shake 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. Place the fish in the pan and fry over a medium heat for approx. 5 mins. on both sides until golden brown.
After 5 mins. add some rosemary and thyme.
Season the fish with salt and pepper. The cod should be translucent and juicy when removed.
Ingredients
1 tsp butter, 300 g cod, 1 pinch sea salt, 1 pinch ground pepper
Heat the oil in a pan and spread out. Sauté the vegetables for approx. 5 mins., 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 Wormwood, 300 ml cream, 1 pinch sea salt, 1 pinch ground pepper, 0.5 tsp ground nutmeg
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
