Cod – Baden – with Wild Herbs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 cod fillet (s)
- 200 ml fish stock, (can be bought ready-made)
- 200 ml white wine
- 100 ml cream
- 100 g butter
- 150 g mushrooms
- 2 anchovy fillet (s)
- 2 tablespoons oil
- 2 leeks
- 2 zucchini
- 4 large beefsteak tomato (s)
- 2 cloves garlic, crushed
- 2 shallot (s), finely chopped
- 1 lemon (s)
- 2 bay leaves
- 2 teaspoons tomato paste
- Pepper, whiter from the mill
- salt
- Herbs, mixed (parsley, chives, sorrel, pimpernelle - or in the package `Frankfurter Grüne S
Print Recipe
Pin Recipe Instructions
- Clean the vegetables, peel, core and dice the tomatoes, cut the leek into strips, cut the courgette and mushrooms into cubes.
- Season the fish fillet with pepper, salt and lemon juice, then dab off with kitchen paper. Fry briefly, but hot, in a hot pan with oil on both sides. Arrange immediately on 4 preheated plates and keep warm in the preheated oven at a low temperature.
- Sauté the garlic, onions and chopped anchovy fillets in butter, deglaze with white wine and fill up with fish stock
- Add the mushrooms, leek, bay leaf and tomato paste to the stock and bring to the boil. Then add the zucchini and tomato cubes and bring to the boil again. Remove the bay leaf.
- Finally, stir in the cream with the blender, sprinkle the finely chopped herbs and spread over the fried cod fillets.
- With boiled potatoes and a nice colorful salad
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