Cod fillet with herb crust

Name: Cod fillet with herb crust
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g Carrots; 1 Kohlrabi; 250 g Celeriac; 250 g Leeks (leek); 6 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 collar Dill; 1⁄2 Federation; 7-10 Tbsp Basil and parsley; 100 g white bread from the day before; 600 g Cod fillet; 6 Tl medium hot mustard; 2 TABLESPOONS Pernod (French wine aperitif); 1 kg small new potatoes; 1 Onion; 1⁄8 l White wine; 200 g Whipped cream; 1 jar (0.1 g) gemme. Safran; 2-3 TABLESPOONS cold butter

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Carrots
1 Kohlrabi
250 g Celeriac
250 g Leeks (leek)
6 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 collar Dill
1⁄2 Federation
7-10 Tbsp Basil and parsley
100 g white bread from the day before
600 g Cod fillet
6 Tl medium hot mustard
2 TABLESPOONS Pernod (French wine aperitif)
1 kg small new potatoes
1 Onion
1⁄8 l White wine
200 g Whipped cream
1 jar (0.1 g) gemme. Safran
2-3 TABLESPOONS cold butter

Directions

1
Peel or clean and wash the vegetables and cut them into fine strips. Fry them in a pan with 2 tbsp. hot oil. Season with salt, pepper and some sugar. Distribute in a casserole dish.
2
Wash herbs, shake dry. Set aside half of the dill for the potatoes and some dill and basil for garnishing. Roughly chop the remaining herbs. Chop the bread into small pieces. Finely chop with herbs in the universal chopper.
3
Mix with 4 tablespoons of oil, salt and pepper.
4
Wash the fish, dab dry and cut into 4 pieces. Season with salt and pepper. Brush one side with 1 teaspoon of mustard, press the crumb mixture on top and place on the vegetables. Sprinkle with Pernod.
5
Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 20 minutes.
6
Wash the potatoes thoroughly. Pluck the dill flags and cut them roughly. Cover and cook potatoes and dill stems for about 20 minutes.
7
Peel onion and chop very finely. Bring to the boil with 2 tsp. mustard, wine, cream, 1 tsp. salt, pepper and saffron and simmer for about 5 minutes. Fold in 1-2 tbsp. butter until the sauce thickens. Foam up briefly with a blender.
8
Drain and possibly peel the potatoes. Put them in a pot with 1 tablespoon butter, chopped dill and a little salt and toss them. Arrange everything. Garnish with the rest of the herbs. Drink tip: light white wine, e.g.
9
Sauvignon blanc.