Recipe “Cod with fried potatoes, leaf spinach and mustard sauce” | NDR.de – Guide

Sauce ingredients:

Remove the bones from the fish and rinse. Finely chop the onion, the white part of the leek and the celery and simmer until transparent. Add fish bones, 1 piece of lemon and a little lemon juice and fill with white wine and water. Salt and bring to a slow boil. When the broth boils, remove it from the stove and let it stand for about 20 minutes. Then pass the extract through a fine sieve and reduce slightly. Add heavy cream, mix in 3 types of mustard and season with salt and sugar. Finally, bind with cornstarch.

Ingredients for Fried Potatoes:

Peel the onions and chop them finely. Cut the boiled potatoes (preferably from the previous day) into slices. Heat the fat and fry the potato slices over moderately high heat until they are nicely browned. Add onion and season with salt and pepper. If you wish, you can also season with smoked salt or oil.

Ingredients for Spinach:

Wash the spinach well. Peel the onion and garlic and chop finely. Saute onion cubes and garlic in butter. Add the spinach and season with pepper, salt and nutmeg. Stir until the spinach is wilted, adding a little water if necessary.

Termination:

After washing and removing the bones, dry, season with salt and lemon and coat the pan with flour to prevent sticking. Cook in frying fat over moderately high heat until the roast side is lightly browned, then flip and simmer.


trip to the countryside | broadcast date | 07.11.2021

Salmon fillet served on a plate with pomegranate sauce and mint rice.  © NDR/Fernsehmacher GmbH Photo: Markus Hertrich
Plated steamed salmon with snow peas and poached egg.  © NDR/Fernsehmacher GmbH Photo: Markus Hertrich
A fillet of turbot is served on a white plate with beans and potato sauce.  © NDR
On the table is a tray of salmon fillet on oven-roasted vegetables.  © NDR Photo: Claudia Timmann
Crispy fried turbot served on fennel salad and mashed potatoes.  © NDR Photo: Claudia Timmann
Salmon trout served on a plate with mashed potatoes and herbs.  © NDR Photo: Florian Kruck
A piece of poached haddock is served on a white plate with asparagus, wild garlic mousse, potato balls and tomato confit.  © NDR
Norway lobster shrimp served with green asparagus.  Photo: Dave Hansel
Smoked fish salad is served on bread.  © NDR

.

Leave a Comment

Your email address will not be published.