Cod on the vegetable bed

AUTHOR
Kate Willis
DIFFICULTY
easy
RATING
2.5 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 500 g Carrots
  • 500 g Celery
  • 100 g Onions
  • 50 g Butter or margarine
  • 1/2 l Vegetable broth (instant)
  • 3-4 Tbsp grainy mustard
  • 7-10 Tbsp Salt
  • 7-10 Tbsp freshly ground pepper
  • 1/2 bunch flat leaf parsley
  • 1 (1 kg, without head and fins) ready-to-cook cod
  • 1/2 untreated lemon (cut into slices)
  • 20 g Flour
  • 2 TABLESPOONS Fresh cream
  • 2 TEASPOONS spicy mustard
  • 7-10 Tbsp Sugar

Directions

  1. 1

    Wash the carrots and celery. Peel and slice the carrots. Clean the celery, put the green aside and cut the stalks into slices. Peel and halve the onions and cut them into half rings. Steam vegetables in 20 g fat, add 1/8 litre broth and steam for 5 minutes. Season with 1-2 tablespoons grainy mustard, salt and pepper. Leave to cool. Wash parsley and dab dry.

  2. 2

    Wash cod and dab dry. Cut off fins. Cut from the head end to the middle, along the backbone, about 2 cm deep. Salt the cod inside and out. Fill belly and incisions with parsley. Place the oven tube (30 cm wide, 55 cm long) in a large, flat casserole dish. Fill the vegetables with the liquid. Place the fish on top with the belly side down, cover with lemons. Close the tube. Prick the foil once or twice with a fork at the top. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes. For the sauce melt the remaining fat. Fry the flour in it until golden brown. Stir in the remaining grainy mustard and the hot mustard. Gradually stir in the remaining stock.

  3. 3

    Place the fish on top with the belly side down, cover with lemons. Close the tube. Prick the foil once or twice with a fork at the top. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 30 minutes. For the sauce melt the remaining fat. Fry the flour in it until golden brown. Stir in the remaining grainy mustard and the hot mustard. Gradually stir in the remaining stock. Refine with crème fraîche, bring to the boil while stirring and season with salt, pepper and sugar. Chop the celery green. Open the roasting tube. Cut off all around the casserole rim. Garnish vegetables with green. Serve in the form. Serve with fish sauce

  4. 4

    Refine with crème fraîche, bring to the boil while stirring and season with salt, pepper and sugar. Chop the celery green. Open the roasting tube. Cut off all around the casserole rim. Garnish vegetables with green. Serve in the form. Serve with fish sauce

Nutrition Facts

KCAL
410 kcal
CARBS
14 g
FATS
19 g
PROTEINS
45 g

Categories & Tags

Main DishesheartyFish