John Myers
Ingredients for 4 servings:
- 800 g cod fillet(s) or pike-perch fillet, with skin
- 2 onions
- 1 stalk(s) leek
- 150 g beans, green, or sugar snap peas
- 2 carrots
- 1 handful of walnuts
- Sea salt
- pepper
- olive oil
- Flour
- 1 lime(s)
- 2 apples (Granny Smith)
- 40 ml balsamic vinegar, dark
- 40 ml oil (walnut)
- 40 ml chicken broth
- Salt
- pepper
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
with super delicious apple vinaigrette
Peel the onions, wash the leeks, and thinly slice both. Trim the ends of the beans. If using snow peas, halve them lengthwise. Clean the carrots and slice them lengthwise using a vegetable peeler. Melt a little butter and sauté the onions, carrots, and leeks in it for about 20 minutes until soft. Blanch the beans briefly, then add them to the remaining vegetables. Season with salt and pepper. Wash the fish fillets, pat them dry, and flour them. Then fry them skin-side down in a little oil or butter. Turn them over after 4 minutes and fry for another 3-4 minutes at reduced heat. The fish should still be juicy. Vinaigrette: Mix the juice of the lime and the quartered, juiced apples with the balsamic vinegar. Add the stock and walnut oil, and season with salt and pepper. Arrange the vegetables on plates, drizzle with the vinaigrette and chopped walnuts, and arrange the fish fillets on top of the vegetables. Serve with fresh baguette or a few boiled new potatoes. Tip: If you like something a little more exotic and fruity, you can add a few dried apricots, sliced lengthwise, to the vegetables.
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