Summary

Ingredients

• 600 g fish, (cod)
• 100 g North Sea shrimps
• 150 g mushrooms
• 2 piece (s) carrot (s)
• 1 piece (s) leek
• 10 piece (s) cocktail tomatoes
• 0.5 piece ½ (s) lemon (s)
• 4 tablespoon lemongrass
• 400 ml coconut milk
• 10 tablespoon soy sauce
• 2 tablespoon curry paste, red
• 350 ml white wine, dry

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Instructions

1. This own creation of mine has been well received by my guests, so I now put it to the judgment of the chef users and wish them every success.
2. Preheat the oven to 180 ° C.
3. Gutting the cod and also cleaning the outside. Then sour with the lemon and then carefully season with salt.
4. Mix together the lemongrass, pepper and a tablespoon of curry paste and rub the fish on both sides.
5. Then place the marinated fish in an open roaster or large baking dish.
6. Clean the mushrooms, carrots and leeks, cut into fine slices and also place in the roaster.
7. Put coconut milk, wine, soy sauce and the remaining tablespoon of curry paste in a saucepan and bring to the boil, stirring constantly, until the curry paste has dissolved.
8. Spread the liquid over the fish and vegetables and place in the convection oven for about 40 minutes at 180 ° C.
9. Add the pulsed North Sea shrimps to the sauce 5 minutes before the end of the cooking time.
10. I serve boiled potatoes with the fish. You can also cook potatoes cut into thin slices in the stock, but then the amount of liquid must be at least doubled.