Cod chop with carrot-mustard-vegetables

Name: Cod chop with carrot-mustard-vegetables
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 250 g Carrots; 2 Onions; 50 g Long grain rice; 7-10 Tbsp Salt; 1 (approx. 250 g) Cod chop; 4 TSP Lemon juice; 7-10 Tbsp white pepper; 2 TABLESPOONS Oil; 150 ml Vegetable broth (instant); 50 g Whipped cream; 1 TABLESPOON grainy mustard; 1 TABLESPOON sauce thickener; 1 pinch Sugar; 2-3 stem(s) Dill; 7-10 Tbsp Lemon slice and lemon balm

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

250 g Carrots
2 Onions
50 g Long grain rice
7-10 Tbsp Salt
1 (approx. 250 g) Cod chop
4 TSP Lemon juice
7-10 Tbsp white pepper
2 TABLESPOONS Oil
150 ml Vegetable broth (instant)
50 g Whipped cream
1 TABLESPOON grainy mustard
1 TABLESPOON sauce thickener
1 pinch Sugar
2-3 stem(s) Dill
7-10 Tbsp Lemon slice and lemon balm

Directions

1
Clean, peel and slice the carrots diagonally. Peel and slice the onions. Put rice in 150 ml boiling salted water and let it swell covered for about 20 minutes at low heat. In the meantime, wash the fish, pat dry and sprinkle with 3 teaspoons of lemon juice. Season with salt and pepper. Heat 1 tablespoon of oil in a small saucepan, sauté onions and carrots in it. Deglaze with stock and cream, bring to the boil and simmer at medium heat for 8-10 minutes.
2
Stir in mustard. Add sauce thickener while stirring, bring to the boil again and season to taste with salt, pepper, remaining lemon juice and sugar. In the meantime, heat the remaining oil in a small pan and fry the fish in it over medium heat for about 3 minutes on each side. Wash the dill, dab dry and cut finely, except for a dill tag for garnishing. Sprinkle fish, vegetables, sauce and rice with dill and arrange dill flags on a plate. Garnish as desired with a slice of lemon and lemon balm