Cod with malt flour crust on pumpkin and wheat beer vegetables
40 mins
40 mins
Ingredients
- 1 Lemon
- 4 Shallots
- 100 g Butter
- 200 ml Fish stock
- 100 ml Cream
- 7-10 Tbsp Bavarian crystal wheat beer
- 300 g Nutmeg pumpkin
- 7-10 Tbsp salt, pepper, nutmeg, 2 bay leaves
- 1 bunch of chives
- 2 Cod fillets (loins, the middle part from the back)
- 150 g Butter
- 7-10 Tbsp Water
Directions
- 1
Peel and fillet the lemon. Peel and finely chop the shallots. Put one half aside for the pumpkin vegetables; fry the other half in some butter. Add the lemon fillets and sauté briefly.
- 2
Fill up with the fish stock and let it boil down. Pour in the cream and bring to the boil. Thicken with cold butter, season with some crystal wheat beer and mix with a blender.
- 3
Peel the pumpkin and cut into fine cubes. Sauté the remaining shallots in butter. Add the pumpkin and continue to fry. Season with salt, pepper and nutmeg. Add bay leaf, pour a little water on it and stew everything until soft.
- 4
Chop the chives finely and mix into the pumpkin.
- 5
Wash the cod and pat dry. Cut the fillets in half. Season the fish with salt and pepper. Fry them in oil in a pan. Place on a baking tray lined with aluminium foil and cover with the butter flakes.
- 6
In the oven at about 150 degrees in about 10 minutes ready.
- 7
Warm the pumpkin vegetables and arrange on plates. Place the fish on top and pour the sauce over them.
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