Skrei/codfish fillet with pecan crust on orange sauce

Name: Skrei/codfish fillet with pecan crust on orange sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g Carrots; 1 Onion; 5 TABLESPOONS + 50 g butter; 1/4 l Orange juice; 800 g Potatoes; 7-10 Tbsp Salt; 150 g Pecan kernels; 4 TABLESPOONS Breadcrumbs; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Lemon juice; 200 ml Fish stock; 600 g Cod fillet; 2 TABLESPOONS Flour; 1 TABLESPOON Sunflower oil; 1/2 bunch Dill; 100 ml Milk; 100 ml Vegetable broth; 1 TEASPOON Sugar

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g Carrots
1 Onion
5 TABLESPOONS + 50 g butter
1/4 l Orange juice
800 g Potatoes
7-10 Tbsp Salt
150 g Pecan kernels
4 TABLESPOONS Breadcrumbs
7-10 Tbsp Pepper
1-2 TABLESPOONS Lemon juice
200 ml Fish stock
600 g Cod fillet
2 TABLESPOONS Flour
1 TABLESPOON Sunflower oil
1/2 bunch Dill
100 ml Milk
100 ml Vegetable broth
1 TEASPOON Sugar

Directions

1
Wash, clean, peel and slice the carrots thoroughly. Peel and dice the onion. Heat 1 tbsp. butter, fry the diced onion and carrot peel for approx. 3 minutes while turning.
2
Deglaze with orange juice, bring to the boil and reduce by half. Peel, wash and halve the potatoes and cook in boiling salted water for about 20 minutes. For the crust chop nuts. Knead nuts, breadcrumbs and 2 tbsp. butter.
3
Season to taste with salt, pepper and lemon juice. Pour the sauce mixture through a sieve into another pot. Add fish stock, bring to the boil and simmer for about 5 minutes. Wash the fish, dab dry and cut into 4 pieces.
4
Season with salt. Turn in flour. Heat oil in a pan. Brown the fish for about 1 minute on one side. Take it out and put it on a baking tray with the fried side up. Spread the crust on the fish, pressing lightly.
5
Wash the dill, shake dry, pluck flags from the stalks and cut finely, except for a little to garnish. Drain the potatoes. Bring 2 tablespoons of butter and milk to the boil and add to the potatoes. Mash them with a potato masher to make puree.
6
Fold in the dill. Keep the puree warm. Bring the stock to the boil, add the carrots, bring to the boil and cook for about 6 minutes in a closed saucepan, turning occasionally. Season to taste with salt, pepper and sugar. Bake the fish in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 6 minutes.
7
Gradually stir 50 g of cold butter into the sauce with a hand blender. Form the puree into dumplings with 2 tablespoons. Arrange carrots, fish, puree and sauce. Garnish with dill.