Cod chop in spicy sauce

Name: Cod chop in spicy sauce
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 160 g peeled potatoes; 7-10 Tbsp salt, white pepper; 1 (approx. 200 g) Cod chop; 1 TEASPOON Lemon juice; 1 (30 g) peeled onion; 200 g polished celery; 100 g cleaned apple; 1 tsp (5 g) Oil; 1 small bay leaf; 100 ml Fish stock or vegetable broth; 1 tablespoon (15 g) ripened cream; 1 TEASPOON medium hot mustard; 7-10 Tbsp plant-based Binders

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

160 g peeled potatoes
7-10 Tbsp salt, white pepper
1 (approx. 200 g) Cod chop
1 TEASPOON Lemon juice
1 (30 g) peeled onion
200 g polished celery
100 g cleaned apple
1 tsp (5 g) Oil
1 small bay leaf
100 ml Fish stock or vegetable broth
1 tablespoon (15 g) ripened cream
1 TEASPOON medium hot mustard
7-10 Tbsp plant-based Binders

Directions

1
Wash the potatoes and cook covered in salted water for about 20 minutes
2
Wash the fish, pat dry, sprinkle with lemon juice and salt. Finely dice the onion. Wash celery and apple and cut into pieces
3
Heat the oil in a frying pan. Sauté the onion, celery and apple. Add bay leaf. Deglaze with stock, bring to the boil. Put the fish into the stock and let it simmer covered for about 10 minutes
4
Take out the fish. Remove the laurel. Stir in cream and mustard. Thicken sauce and season to taste. Drain the potatoes and arrange everything
5
The fish chop stays in shape during cooking if you stick the belly flaps together with a wooden skewer