John Myers
Contents
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Ingredients
- 200 g Fresh mushrooms
- 1 bunch Soup vegetables
- 0,5 bunch Fresh curled parsley
- 1 medium sized Zucchini fresh
- 2 size Chicken eggs fresh
- 125 ml Vegetable broth lukewarm
- 1 tsp Herbal seasoning
- 1 Msp Salt
- 1 Msp Cayenne pepper
- 3 Pinches Pepper from the grinder
- 150 g Crème fraîche herbs
- 2 tbsp Butter
- 4 piece Cod fillets, 150 g each
- 1 tsp Lemon pepper
- 1 medium sized Lemon fresh
- 1 tsp Salt
- 150 g Grated cheese
Instructions
Preparation:
- Clean and wash the soup greens (carrots, celeriac, leek) and cut into pieces or rings. Wash the zucchini, pat dry, halve and cut into slices. Wipe the mushrooms with a damp cloth and cut into slices.
For the stir-fry vegetables and the fish:
- Heat the butter in a large pan and briefly fry the vegetables and mushroom slices in it.
- Wash the parsley, shake dry, chop finely and fold into the pan vegetables. Briefly sauté with.
- Rinse the cod fillets with cold water, pat dry and cut into pieces. Season with salt and lemon pepper and let the spices soak in for about 10 minutes.
- In the meantime, season the pan-fried vegetables with salt, cayenne pepper, pepper and sprinkling herbs.
- Now carefully lift the pieces of fish under the pan-fried vegetables and fry everything again briefly.
A notice:
- Be careful not to disintegrate the fish as it is very tender.
- Grease an ovenproof dish with butter, add the vegetables with the fish.
For the casserole glaze:
- Put 9,125 ml of the lukewarm vegetable stock in a mixing beaker, beat in the créme fraiche herbs and 2 eggs. Pour the icing over the casserole.
- Finally, sprinkle the cheese over the casserole.
- Place the casserole in the preheated oven (middle rack) and bake there at 200 degrees for about 45 minutes with the lid. Remove the lid 10 minutes before the end of the baking time so that the cheese is baked until it is golden brown.
Garnish:
- My family loves to eat croquettes as a side dish.
Nutrition
Serving: 100gCalories: 155kcalCarbohydrates: 3.1gProtein: 3.4gFat: 14.5g
