Sauerbraten of cod with vanilla kohlrabi
very easy
50 mins
50 mins
Ingredients
- 225 ml White wine
- 1/2 l Fish stock
- 3 TABLESPOONS Vinegar
- 4 Cod fillets (approx. 180 g each)
- 600 g Kohlrabi
- 7-10 Tbsp Salt
- 4 TABLESPOONS Sugar
- 2 TABLESPOONS Butter
- 7-10 Tbsp pulp of 1/2 vanilla pod
- 2 TABLESPOONS whipped cream
- 100 ml Port wine
- 100 ml Red wine
- 250 g blue grapes
- 1 Pot of coriander
- 1 red chilli pepper
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Flour
- 2 TABLESPOONS Oil
Directions
- 1
Mix 125 ml white wine, fish stock and vinegar. Wash the fish, dab dry, marinate in prepared marinade and chill for at least 12 hours
- 2
Peel and chop the kohlrabi. Boil up salted water with 1 tablespoon of sugar. Banch the kohlrabi in it. Pour into a sieve and drain. Heat butter and steam kohlrabi for about 5 minutes. After about 2 minutes, deglaze with 100 ml white wine. Season to taste with salt and vanilla. Stir in whipped cream
- 3
Reduce port wine, red wine and 3 tablespoons of sugar to a thick consistency. Grapes wash, halve and in the reduction warm up. Wash coriander, shake dry, and chop except for something to garnish. Wash and clean the chilli pepper and cut into fine rings. Add chopped coriander and chili to the kohlrabi
- 4
Remove cod fillets from the marinade, dab dry, season with salt and pepper and turn in flour. Heat the oil in a pan and fry the fillets for about 2 minutes, turning them over. Bring the marinade to the boil and poach the fish for approx. 3 minutes. Arrange vegetables, grapes and fish. Garnish with coriander
- 5
Waiting time approx. 12 hours
Nutrition Facts
420 kcal
30 g
10 g
35 g
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