Cod on spring vegetables

Name: Cod on spring vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Courgettes (about 400 g); 4 (approx. 400 g) large carrots; 1-2 Shallots; 1 collar Dill; 30 g Butter or margarine; 25 g Flour; 1/4 l Vegetable broth (instant); 1/4 l Milk; 2 TABLESPOONS medium hot mustard; 1 TABLESPOON Honey; 7-10 Tbsp Bad Reichenhaller brand iodine salt with fluoride and folic acid; 7-10 Tbsp Pepper; 150 ml dry white wine; 3 TABLESPOONS Lemon juice; 6 Lemon slices of 1 untreated lemon; 1 TEASPOON black peppercorns; 800 g Cod or zander fillet

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Courgettes (about 400 g)
4 (approx. 400 g) large carrots
1-2 Shallots
1 collar Dill
30 g Butter or margarine
25 g Flour
1/4 l Vegetable broth (instant)
1/4 l Milk
2 TABLESPOONS medium hot mustard
1 TABLESPOON Honey
7-10 Tbsp Bad Reichenhaller brand iodine salt with fluoride and folic acid
7-10 Tbsp Pepper
150 ml dry white wine
3 TABLESPOONS Lemon juice
6 Lemon slices of 1 untreated lemon
1 TEASPOON black peppercorns
800 g Cod or zander fillet

Directions

1
Clean and wash the zucchini and carrots and cut them lengthwise into thin slices with a peeler or on a slicer. Peel and finely dice the shallots. Wash the dill, dab dry and cut finely, except for the stems.
2
Heat the fat in a small pot and sauté the shallots in it. Add flour and sauté briefly. Add stock and milk while stirring, bring to the boil and simmer for about 5 minutes while stirring.
3
Stir mustard and dill, except for something to sprinkle, into the sauce and season to taste with honey, salt and pepper. Keep warm. For the stock, put 1/2 litre of water, white wine, lemon juice and 2 lemon slices, dill stalks, 1 teaspoon of salt and peppercorns in a large deep pan or saucepan and bring to the boil.
4
Wash the fish fillet, dab dry and cut into 8 pieces/tranches. Put the fish fillet into the stock and let it simmer covered at low heat for 8-10 minutes. Put vegetables in boiling salted water and cook for 1-2 minutes.
5
Drain the vegetables and arrange with the fish slices on 4 deep plates. Spread a little sauce over them and serve immediately, garnished and sprinkled with remaining lemon slices and dill. Remaining sauce extra is enough.
6
Potatoes or rice taste good with it.