Cod Fillet with Mustard Sauce, Zucchini and Triplets
Cook Time30 minutesmins
Total Time30 minutesmins
Servings: 2people
Ingredients
Cod fillet:
460g1 fresh cod fillet
4tbspLemon juice
2tbspFlour
4tbspPeanut oil
4big pinchesCoarse sea salt from the mill
4big pinchesPinches of coarse sea salt from the mill
Mustard sauce:
1tbspButter
1tbspFlour
250mlMilk
5tbspCooking cream
2tbspMedium hot mustard
3big pinchesCoarse sea salt from the mill
1big pinchSugar
1SplashLemon juice
1tspChives rolls (freeze-dried!)
Zucchini:
200g1 zucchini
1tbspButter
2tbspSunflower oil
3big pinchesCoarse sea salt from the mill
3big pinchesCoarse sea salt from the mill
1big pinchGround nutmeg
Triplets:
200gTriplets / 14 pieces (small, waxy potatoes)
1tspSalt
1tspGround turmeric
1tspWhole caraway seeds
Serve:
2DiscsLemon
2StalkParsley for garnish
Instructions
Cod fillet:
Wash the cod fillet, pat dry with kitchen paper, cut into 4 parts and drizzle with lemon juice (4 tbsp). Let everything work for about 20 minutes. Turn the fish fillets in flour and fry them vigorously on both sides in a pan with hot peanut oil (4 tbsp) for 2 - 3 minutes. Season with coarse sea salt from the mill (4 big pinches) and colorful pepper from the mill (4 big pinches. Switch off the heat supply and let the fish cook with the lid until serving.
Zucchini:
Peel the zucchini with the garnish peeler and cut into slices (approx. 3 - 4 mm thick) with the garnishing knife. Heat sunflower oil (2 tbsp) and butter (1 tbsp) in a pan, fry the zucchini slices on both sides, season with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches) and Keep warm in the oven at 50 ° C until serving.
Triplets:
Peel and wash the potatoes and cook in salted water (1 teaspoon salt) with turmeric (1 teaspoon) and whole caraway seeds (1 teaspoon) for about 20 minutes and drain.
Serve:
Serve the cod fillet with mustard sauce, zucchini and triplets, garnished with a lemon wedge and parsley.