John Myers
Cod, with Parma Ham and Grapes, (tangerines or Oranges) Fennel Vegetables
The perfect cod, with parma ham and grapes, (tangerines or oranges) fennel vegetables recipe with a picture and simple step-by-step instructions.
- 200 g Floury potato
- Sea-Salt
- 100 g Blue grapes
- 1 Fennel bulb
- 1 bd Mixed herbs parsley, dill, basil
- 1 el Coarse mustard
- 2 el Hijack
- 4 el Butter
- Pepper
- 2 K abeljaufilets a 150 g
- Sugar
- 100 ml Milk
- 100 g Cream
- peel the potatoes and cook them in salt water until they are soft. for the vegetables: wash the grapes, cut them in half and remove the seeds. Clean the fennel and cut fine strips. for the paste, wash and chop the herbs, then mix with mustard, Parmesan, 1 tablespoon capers, butter, a little salt and pepper. Spread out 3 slices of ham, place a fillet on top and brush with the paste, then wrap the fillets with the ham. let the potatoes evaporate. Heat 2 tablespoons of olive oil in a pan, then gently fry the fillets for about 4 minutes on each side. Fry the fennel with the fruit in a pan with a little butter and sprinkle with sugar. Press the potatoes through a press and stir in a little olive oil until smooth. Mix in 1 tablespoon of capers and season to taste with the puree, nutmeg and salt. dish up.
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