Cod with baked egg and mushrooms

Name: Cod with baked egg and mushrooms
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Shallots; 2 rods; 7-10 Tbsp Celery; 2 stem(s) Thyme; 30 g Butter; 10 g Flour; 200 ml Poultry stock (glass); 100 g Whipped cream; 7-10 Tbsp salt, pepper, sugar; 7-10 Tbsp a few squirts of lemon juice; 600 g Potatoes; 250 g Mushrooms; 4 discs Bacon; 4 TABLESPOONS Oil; 50 ml Balsamic vinegar; 4 piece(s) Cod fillet (approx. 180 g each; with skin); 1⁄2 Federation Chives; 1⁄2 l Frying oil; 4 Organic eggs

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Shallots
2 rods
7-10 Tbsp Celery
2 stem(s) Thyme
30 g Butter
10 g Flour
200 ml Poultry stock (glass)
100 g Whipped cream
7-10 Tbsp salt, pepper, sugar
7-10 Tbsp a few squirts of lemon juice
600 g Potatoes
250 g Mushrooms
4 discs Bacon
4 TABLESPOONS Oil
50 ml Balsamic vinegar
4 piece(s) Cod fillet (approx. 180 g each; with skin)
1⁄2 Federation Chives
1⁄2 l Frying oil
4 Organic eggs

Directions

1
For the cream sauce, peel and dice the shallots. Clean, wash and chop the celery. Wash the thyme. Heat butter in a pot. Sauté shallots and celery in it. Dust with flour and sweat lightly.
2
Deglaze with stock, add thyme, bring to the boil and reduce by half for about 30 minutes. Add cream and bring to the boil. Remove thyme, puree the sauce with a hand blender and pass through a sieve.
3
Season to taste with salt, pepper and lemon juice.
4
Peel, wash and roughly dice the potatoes, cover and cook in salted water for about 20 minutes. Clean the mushrooms, wash briefly and halve if necessary. Fry bacon in a pan without fat until crispy. Take out.
5
Heat 2 tablespoons of oil in a frying pan. Fry the mushrooms until brown. Season with salt and pepper. Sprinkle 1 tbsp. sugar over them and caramelise briefly while stirring. Deglaze with vinegar, bring to the boil and simmer for 3-4 minutes.
6
Rinse cod and pat dry. Season with salt and pepper. Heat 2 tablespoons of oil in a frying pan. Fry the fish for 3-4 minutes on the skin side first, then 5-6 minutes on the meat side.
7
Wash the chives and cut into small rolls. Drain the potatoes, add to the cream sauce and mash lightly. Stir in the chives.
8
For the eggs, heat frying oil in a wide pot to approx. 180 °C. Beat the eggs one by one into a soup ladle, slide into the hot oil and fry for 2-3 minutes. Arrange everything.