Cod with crust to Julienne vegetables and dill potatoes

Name: Cod with crust to Julienne vegetables and dill potatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g Carrots; 1 (approx. 300 g) Kohlrabi; 250 g Celeriac; 250 g Leeks (leek); 6 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 collar Dill; 1/2 bunch Basil and parsley; 100 g white bread from the day before; 600 g Cod fillet; 6 Tl Dijon mustard; 2 TABLESPOONS Pernod; 1 kg small, new potatoes; 1 Onion; 1/8 l White wine; 200 g Whipped cream; 7-10 Tbsp Pepper; 1 jar (0.1 g) ground saffron; 2-3 TABLESPOONS cold butter

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g Carrots
1 (approx. 300 g) Kohlrabi
250 g Celeriac
250 g Leeks (leek)
6 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 collar Dill
1/2 bunch Basil and parsley
100 g white bread from the day before
600 g Cod fillet
6 Tl Dijon mustard
2 TABLESPOONS Pernod
1 kg small, new potatoes
1 Onion
1/8 l White wine
200 g Whipped cream
7-10 Tbsp Pepper
1 jar (0.1 g) ground saffron
2-3 TABLESPOONS cold butter

Directions

1
Peel and wash the carrots. Clean and peel kohlrabi and celery. Clean the leek, cut in half lengthwise and wash. Cut the vegetables into strips. Heat 2 tablespoons of oil in a frying pan, add vegetables and fry for 2-3 minutes. Season with salt, pepper and sugar and place in an ovenproof dish
2
Wash herbs, shake dry. Set aside half the dill. Pluck the remaining herbs from the leaves and flags and chop them coarsely, except for some basil and dill for garnishing. Chop the bread into small pieces and chop with the herbs in the universal chopper. Add 4 tablespoons of oil and mix in, season with salt and pepper. Wash fish, dab dry, cut into 4 pieces. Season with salt and pepper and spread 4 tsp. mustard on top. Add breadcrumbs and press on a little. Place on the vegetables and sprinkle with Pernod. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes
3
Wash the potatoes thoroughly. Pluck the dill flags and chop them roughly. Put the dill stalks in a pot with the potatoes. Add water and cook covered for about 20 minutes. Peel onion and chop very finely. Add 2 tsp. mustard, white wine and cream to a pot. Season with 1 tsp salt, pepper and saffron. Bring to the boil and simmer for about 5 minutes. Add 1-2 tbsp. butter in small flakes until the sauce thickens
4
Drain the potatoes, allow to evaporate briefly, remove the dill stalks. Add 1 tablespoon butter and the remaining dill, mix in. Season with salt. Foam the sauce with a blender. Serve fish, vegetables and sauce with the potatoes. Garnish with set aside herbs