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Parsnip and leek pan with cod

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Ingredients for 2 servings:

  • 350 g parsnip(s)
  • 450 g leek
  • 2 tbsp rapeseed oil
  • 300 g cod
  • 1 tbsp curry powder
  • 1 tbsp vegetable stock powder, instant, granulated
  • 3 tsp wheat flour type 1050
  • 200 ml milk, 1.5%
  • salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

low-calorie, light

Peel the parsnips and slice thinly. Trim the leek and slice into thick rings. Fry the vegetables in a pan in hot oil for 3-4 minutes. Rinse the fish fillet, pat dry, and season with salt and pepper. Sprinkle the curry powder, vegetable stock powder, and flour over the vegetables and fry briefly. Mix the milk with 75 ml of water, pour in, and bring to a boil briefly. Add the fish to the pan on top of the vegetables. Cover and cook over medium heat for about 13 minutes, turning once if necessary. Serve with rice. One serving contains 426 kcal for two portions.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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