Baked cod with white bread crust and crayfish sauce
easy
75 mins
75 mins
Ingredients
- 100 g Lamb's lettuce
- 2 TABLESPOONS light balsamic vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 2 TABLESPOONS Olive oil
- 100 g butter or margarine at room temperature
- 4 discs Toast
- 2 stem(s) flat leaf parsley
- 800 g small potatoes (triplets)
- 600 g Cod fillet
- 20 g Flour
- 150 ml Milk
- 400 ml Fish stock (glass)
- 100 ml dry white wine
- 1 TABLESPOON Lemon juice
- 30 g Lobster Paste
- 30 Crayfish tails in Lake
- 7-10 Tbsp Grease
Directions
- 1
Slide the baking tray into the oven. Preheat oven (electric cooker: 250 °C/ circulating air: 225 °C/ gas: level 5)
- 2
Clean, wash, drain and chill the lamb's lettuce. Season vinegar with salt, pepper and 1 pinch of sugar, add oil. For the crust cut 60 g fat into pieces. Grind toast finely in the universal chopper. Wash parsley, shake dry and chop finely. Put everything in a bowl and mix. Peel and wash the potatoes and cook in boiling salted water for 15-20 minutes
- 3
Wash the fish, dab dry and cut into 4 equal pieces. Cover with the crust. Take the tray out of the oven and spread with fat. Place the fish on top and cook for 12-15 minutes on the middle shelf until the crust is golden brown
- 4
Melt 40 g fat in a saucepan, sprinkle flour over it, sweat it on and deglaze with milk while stirring. Add fish stock, white wine and lemon juice, bring to the boil and simmer for about 5 minutes. Stir in lobster paste and season with salt and pepper. Drain the crayfish tails, add to the sauce and simmer for 2-3 minutes
- 5
Drain the potatoes. Remove fish from the oven and arrange on plates with potatoes and sauce. Place salad in bowls and drizzle with vinaigrette
Nutrition Facts
710 kcal
45 g
34 g
53 g
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