Cod chops on vegetable bed
easy
45 mins
45 mins
Ingredients
- 2 Rods (200 g each) Leek
- 500 g Carrots
- 7-10 Tbsp Salt
- 4 Cod chops
- 7-10 Tbsp (à ca. 250 g)
- 2 medium-sized onions
- 7-10 Tbsp Juice of 1 lemon
- 1 Onion
- 60 g Butter or margarine
- 30 g Flour
- 200 g Whipped cream
- 1 glass (400 ml) Fish stock
- 7-10 Tbsp Pepper
- 2-3 TABLESPOONS medium hot mustard
- 1 collar Dill
- 7-10 Tbsp Lemon wedges and dill flags
Directions
- 1
Clean and wash the leek and cut into wide strips. Peel and wash the carrots. Also cut into wide strips with the peeler. Cook in boiling salted water for about 8 minutes. Drain.
- 2
In the meantime, wash the chops. Peel and slice the onions. Boil up 1 litre of salt water, lemon juice and onion slices. Let the chops simmer for about 10 minutes at low heat.
- 3
In the meantime, melt 30 g of fat for the sauce and sauté the flour in it. Add cream and stock while stirring constantly, bring to the boil. Season to taste with salt, pepper and mustard. Wash and chop the dill and stir in.
- 4
Briefly toss the vegetables in the remaining hot fat. Arrange on a plate with the fish and some sauce. Serve garnished with lemon wedges and dill flags. Remaining sauce extra is enough.
More Delicious Recipes
