John Myers
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Organic Cod Fillet with Herb Crust with Sauerkraut on Boiled Potatoes and Mustard Sauce
The perfect organic cod fillet with herb crust with sauerkraut on boiled potatoes and mustard sauce recipe with a picture and simple step-by-step instructions.
For the fish:
- 5 Pc. Cod fillet
- 3 Pc. Light rolls from the day before
- 5 Pc. Shallots
- 6 tsp Herbs of Provence
- 3 tbsp Butter
- 0,5 Pc. Organic lemon
- Salt and pepper
- 1 tbsp Flour
- 2 tbsp Butter
- 1 Pc. Onion
- 100 ml Milk
- 25 ml Cream
- 125 ml Riesling
- 2 tbsp Mustard hot
- 0,5 tsp Salt
- 1 pinch Black pepper
For the sauerkraut:
- 750 g Sauerkraut
- 200 g Onions
- 0,5 Pc. Clove of garlic
- 30 g Butter
- 3 tbsp Sugar
- 225 ml Riesling
- 375 ml Vegetable broth
- 0,5 Pc. Bay leaf
- 9 Pc. Juniper berries
- Salt and pepper
Also:
- 600 g Potatoes
- Salt
- Water the sauerkraut. Peel, halve and slice the onions. Apple and garlic too.
- Sweat the onions, garlic and apple in butter until translucent. Then add the sugar and let it caramelize slightly.
- Drain the sauerkraut, squeeze it and add 2/3 to the onion mixture. Sweat again lightly. Deglaze with white wine, let it boil briefly and then add the vegetable stock. Let it boil again briefly and season with salt and pepper.
- Then add whole spices and simmer for 1 – 1.5 hours over a gentle heat. Add the rest of the sauerkraut 15 minutes before serving (this will make the cabbage crisper and appear fresher). After cooking, remove the cloves, juniper berries and bay leaf.
- Peel the potatoes and cook in a steamer for 20-25 minutes with a little salt.
- Chop the rolls with a knife, then finely dice the shallots and sauté with the herbs and butter. Add the breadcrumbs and toast briefly. Remove the pan from the heat and fold in a little lemon zest, salt and pepper. Spread the mixture on the fish and cook at 180 degrees (convection 160 degrees) on the middle rack for 12-15 minutes.
- Melt the butter in a small pan, add the flour and fry until light yellow. While stirring, gradually add the white wine first, then the milk and the cream. Simmer gently for a few minutes while stirring. Season the sauce with the mustard, salt and pepper.
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