Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 2 cod loins
- 0.5 ½ organic lemon (s), juice from it
- 1 tablespoon flour
- 1 bunch dill
- 100 ml cream
- 200 ml water
- 1 tablespoon butter
- Salt and pepper, whiter from the mill
- 250 g taliatelle
Print Recipe
Pin Recipe Instructions
- Drizzle the cod fillets with lemon juice and season with salt and white pepper.
- Cook the pasta al dente according to the instructions on the packet.
- Melt the butter in a saucepan, add flour and make a light seared burn over low heat. Pour in water while stirring constantly. Add the cream and season with lemon juice, salt and pepper.
- Add the cod fillets to the sauce and poach in it for 6 minutes, turn after 3 minutes. Wash the dill, shake dry and cut very finely. Add the dill to the sauce, let the sauce boil briefly, season to taste again and arrange the fish with the sauce and pasta on two plates and serve.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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