in

Cod in Parmesan Egg Shell with Braised Cucumber, Wild Rice Mix and Tomato Sauce

5 from 3 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 218 kcal

Ingredients
 

Stewed cucumbers

  • 4 tbsp Extra virgin olive oil
  • Salt
  • 2 tsp Flour
  • 100 g Long grain rice with wild rice
  • Salt
  • 1 tsp Butter
  • 2 Stewed cucumbers
  • 1 tsp Butter
  • 0,5 Chopped onion
  • 50 ml Broth
  • 1 shot Milk
  • 50 g Creme fraiche Cheese
  • Salt and pepper
  • 0,5 tbsp Sugar
  • 1 tbsp Wine vinegar
  • Chopped dill
  • Chopped parsley

Tomato sauce (enough for 4 people)

  • 425 ml Chunky tomatoes
  • 3 tbsp Extra virgin olive oil
  • 3 Garlic cloves chopped
  • 15 Black pitted olives
  • Chopped basil
  • 1 pinch Chilli flakes
  • 1 pinch Sugar

Parmesan egg shell

  • 1 Egg whisked
  • 30 g Grated Parmesan

Instructions
 

  • Pour the long grain rice and wild rice mixture into a saucepan with 500 ml of water. Add the butter and a little salt. Bring to the boil and cover and let simmer for 35-40 minutes.

Stewed cucumbers

  • Peel a few strips lengthways from the washed cucumber so that a few dark green strips remain and cut off the ends. Halve the cucumber lengthways and core with a teaspoon. Halve again lengthways, cut across into pieces and place in cold salted water for 30-60 minutes. In the meantime, prepare the tomato and olive sauce and the egg shell.
  • Pour the cucumbers into a colander and drain. In a saucepan, fry the chopped onion in the melted butter until translucent. Steam the cucumber pieces for 5 minutes. Deglaze with broth and a little milk and let simmer gently for 20 minutes, covered. Stir in the crème fraîche and season to taste with salt, pepper, sugar, vinegar and the herbs. Leave two sprigs of dill for garnish.

Tomato and Olive Sauce

  • In a small saucepan, sauté the garlic in the olive oil. Add the chunky tomatoes and heat. Quarter and stir in the black olives. Bring to the boil briefly and turn off the heat. Season to taste with the basil (amount to taste), chilli and sugar.

Parmesan egg shell

  • Mix the beaten egg with the grated Parmesan in a soup plate.

fish

  • Heat the olive oil in a frying pan. Dry the fish fillets, add salt, dust them with flour and pull them through the cheese and egg mixture. Fry in the oil over medium to mild heat for about 10 minutes. Turn the fish once halfway through.
  • Arrange on preheated plates with rice and stewed cucumbers. Garnish with the lumpy sauce and a sprig of dill. Enjoy your meal!

Nutrition

Serving: 100gCalories: 218kcalCarbohydrates: 4.1gProtein: 5gFat: 20.4g
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Written by John Myers

Professional Chef with 25 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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