John Myers
Cod Cutlet with Leek
The perfect cod cutlet with leek recipe with a picture and simple step-by-step instructions.
- 4 Cod chops 200 g each
- 100 g Butter
- Leeks / leeks
- White wine dry
- Salt pepper
- 0,25 liter Whipped cream 30% fat
- 2 tbsp Vermouth sweet
- 2 tbsp Parsely
- Freshly squeezed lemon juice
- Rub butter into a baking dish.
- Rinse and dry the cod with cold water. Rub both sides with salt and pepper. and put in the mold. Flakes of butter on it.
- Then drizzle the fish with wine and lemon juice, cover and put in the oven, preheated to 225 ° C, and cook for approx. 20 minutes.
- In the meantime, peel the onion and halve the leek lengthways and rinse under water. Steam both in 50 g butter and season with salt.
- Now the fish is ready too.
- Put the fish stock in a saucepan and reduce to a thick sauce with the cream and vermouth. Season again with salt and pepper. Sprinkle with chopped parsley.
- 7, there are jacket potatoes and a nice dry Riesling. Good Appetite!!!
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