Cod on fine cucumber vegetables

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
5 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 1.25 kg Gherkins
  • 20 g Butter or margarine
  • 1/4 l Vegetable broth (instant)
  • 1 heaped tablespoon capers
  • 1 glass (212 ml/ 110 g stripping) Silver Onions
  • 4 Cod tails (approx. 300 g each)
  • 1 Carrot
  • 1 Onion
  • 1 Bay leaf
  • 2 Lemon slices
  • 1 TEASPOON black peppercorns
  • 7-10 Tbsp Salt
  • 125 g cherry tomatoes
  • 125 g Whipped cream
  • 2 TABLESPOONS sauce thickener
  • 7-10 Tbsp white pepper
  • 1 collar Dill
  • 7-10 Tbsp Dill flowers

Directions

  1. 1

    Cucumbers wash, peel and lengthwise halve. Remove the seeds with a spoon and cut the cucumber meat into slices. Heat the fat in a pot and braise the cucumbers in it. Add vegetable stock, capers and silver onions with the stock.

  2. 2

    Cover and cook for 10-15 minutes. Wash the fish and cut off the fins. Peel carrot and onion and cut into pieces. Bring to the boil with the bay leaf, lemon slices, peppercorns and salt in about 11/2 litres of water and simmer for about 5 minutes.

  3. 3

    Remove with a skimmer and place the fish pieces in the stock. Cover them and let them simmer at low heat for about 20 minutes. Clean, wash and quarter the cherry tomatoes. Pour cream into the cucumber vegetables, bring to the boil and add sauce thickener while stirring.

  4. 4

    Add the tomato quarters to the vegetables and heat briefly. Season to taste with salt and pepper. Wash the dill, dab dry and cut finely. Put the vegetables on a deep plate and arrange the fish on top.

  5. 5

    Serve sprinkled with dill. Garnish with dill flowers as desired. Serve with boiled potatoes or rice.

Nutrition Facts

KCAL
350 kcal
CARBS
13 g
FATS
16 g
PROTEINS
38 g

Categories & Tags

Main DishesheartyFish