John Myers
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Cod with Walnut – Parsley – Crust on Beetroot – Barley – Bed …
The perfect cod with walnut – parsley – crust on beetroot – barley – bed … recipe with a picture and simple step-by-step instructions.
Cod with a walnut – parsley – crust …
- 5 Walnut kernels
- 5 Stalk Fresh parsley
- 1 tablespoon Olive oil
- 1 teaspoon Dijon mustard
- 2 Teaspoon (level) Breadcrumbs
- 1 Frozen cod fillet
- Salt and pepper
on beetroot – barley – bed …
- 50 g Beetroot fresh
- Some onion
- 10 g Butter
- 250 Milliliters Vegetable broth
- 50 g Barley barley
- Ground pepper white
- 30 g Whipped cream
- 0,5 Teaspoon (level) Wasabi paste
… and Brussels sprouts wrapped in bacon on a skewer …
- 200 g Brussels sprouts fresh
- Salt
- 3 Discs Bacon
- Oil
Serving
- Fresh smooth parsley
Cod with a walnut – parsley – crust …
- Roughly chop the walnuts. Wash the parsley, shake dry and finely chop. Mix the two. Mix with oil, mustard and breadcrumbs.
- Let the fish thaw, rinse with cold water and dry. Season lightly with pepper and salt. Spread the nut mixture on top.
- Brush a small ovenproof dish with olive oil. Put the fish inside. Bake in the oven at 200 degrees for about 20 minutes.
on beetroot – barley – bed …
- Peel the beetroot and cut into small cubes. Wear disposable gloves! Finely dice the onion and sauté in the hot butter until translucent. Add the beetroot, sweat briefly. Pour in the vegetable stock. Briefly bring to the boil. Cook on a low flame for about 45 minutes.
- Drain the beetroot, collect the vegetable stock. Rinse and drain the pearl barley. Bring the vegetable stock to the boil. Cook the pearl barley in the broth for about 15 to 20 minutes. Take off the stove. Mix in the beetroot. Season with pepper.
- Stir the cream and wasabi paste into the pearl barley. Wash the dill, shake dry and mix into the pearl barley.
… und Rosenkohl im Speckmantel am Spieß …
- Clean the Brussels sprouts. Cook until firm to the bite in boiling salted water. Drain and drain.
- Wrap the Brussels sprouts in bacon. Stick on skewers and fry in hot oil. Briefly heat the rest of the Brussels sprouts.
Serving
- Fish on the beetroot – serve the barley. Add the Brussels sprouts skewers. Garnish with parsley.
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