Cod on Mushrooms, Kohlrabi and Leek
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 0.5 ½ cod fillet (s), more or less depending on the size
- 1 leek
- 1 kohlrabi
- 50 ml fish stock
- some vegetable stock powder (recipe from the database, see comment)
- 250 g mushrooms, brown, small
- 4 small spring onions without green
- salt and pepper
- 4 tablespoon olive oil
- 10 g butter
Print Recipe
Pin Recipe Instructions
- If necessary, pull the bones out of the cod fillet and cut the fillet into pieces the size of a palm. Dab.
- Clean the vegetables. Cut the leek crossways into finger-length pieces and lengthways into narrow julienne strips. Cut the kohlrabi into 2 - 3 mm thick slices, cut the tender greens into small pieces and add them. Quarter the mushrooms. Cut the spring onions into eighths.
- Warm up a suitable dish in the oven or on the hotplate. Sweat the spring onions and kohlrabi in a little olive oil in a saucepan or pan and deglaze with the fish stock. Season with a little vegetable stock powder. Simmer until the kohlrabi is cooked through, but not too soft. Then pour into the mold and mix with the mushrooms (see below).
- In the meantime, in another pan, brown the mushrooms well in a little oil, season and place in the warmed dish (leave the oil in the pan and add a little if necessary). Pour in the leek, let it collapse, melt a little butter on it and steam until everything is soft enough. Spice up. Place in the tin next to the mushroom and kohlrabi vegetables.
- Season the cod with salt and pepper and lightly fry the skin side in the same pan over medium heat (7 out of 9) and then cook over a lower heat (4 - 5 out of 9). When it is 2/3 translucent, turn it carefully and let it steep. Place on top of the vegetables and serve with baguette or ciabatta.
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