Cod fillet in pecorino crust
easy
40 mins
40 mins
Ingredients
- 5 Shallots
- 4 discs (40 g each) Toast
- 50 g young pecorino (hard cheese made from sheep's milk)
- 90 g Butter or margarine
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 800 g Cod fillet
- 2-3 TABLESPOONS Flour
- 2 TABLESPOONS Oil
- 200 ml White wine
- 1 glass (400 ml) Fish stock
- 100 g Whipped cream
- 2-3 TABLESPOONS Lime juice
- 2 TABLESPOONS grainy mustard
- 7-10 Tbsp Lamb's lettuce, lemon wheel and dill
Directions
- 1
For the crust, peel 2 shallots and chop finely. Remove the crusts from the toast and grind finely. Grate cheese. Heat 60 g fat. Sweat shallots in it, add toast. Leave to cool slightly and stir in cheese.
- 2
Season with a little salt and pepper. Cut fish into wide strips, wash and pat dry. Season with salt and pepper, turn slightly in flour. Fry briefly in hot oil over high heat. Spread the crust on top. Shortly before serving, bake in a preheated oven (electric cooker: 225 ° C/ gas: level 4) for approx. 3 minutes. For the sauce, peel and finely chop the remaining shallots. Sweat in the remaining hot fat. Deglaze with white wine and fish stock. Let it boil down at high heat for about 5 minutes. Add cream, heat up briefly.
- 3
Shortly before serving, bake in a preheated oven (electric cooker: 225 ° C/ gas: level 4) for approx. 3 minutes. For the sauce, peel and finely chop the remaining shallots. Sweat in the remaining hot fat. Deglaze with white wine and fish stock. Let it boil down at high heat for about 5 minutes. Add cream, heat up briefly. Season to taste with salt, pepper, lime juice and mustard. Serve everything richly garnished with lamb's lettuce, lime wheels and dill
Nutrition Facts
650 kcal
27 g
38 g
46 g
More Delicious Recipes
