This tender and juicy codfish recipe is not only healthy, but is full of flavour as well. It will have your guests coming back for more.
4 Serves
Ingredients
- 1 lemon
- 4 pieces of cod fillet, each approx. 160 g
- 2 tablespoons clarified butter
- 800 g carrots
- 800 g salsify
- 2 spring onions
- 2 tablespoons butter
- 150 ml vegetable stock, low sodium
Directions
Wash the lemon and cut it in half. Cut off 2 thin slices and juice the rest.
Baste the fish with 1 teaspoon juice, leave for 5 minutes, pat dry and then roast on both sides in the hot clarified butter; then take it out of the pan.
Thoroughly wash the carrots and salsifies, peel them and cut them into strips.
Blanch the salsifies in boiling salted water for approximately 3 minutes, pour out and drain. Wash the spring onions, clean them and cut them into rings.
Heat the butter in the pan and braise the vegetables lightly in it, pour in the stock and the rest of the lemon juice, put the fish on top and fill with 1/2 lemon slice each and braise for approx. 8 minutes until crisp. Put on a plate and serve.
Tip
To reduce the potassium content of the carrots and the salsifies, you can put them in water after cutting them into strips. Further, the amount of lemon juice used can be reduced.
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