Broiled Cod Fillet
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 494 kcal | (24 %) | ||
| Protein | 33.7 g | (34 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 18 g | (12 %) |
Ingredients
- For the beet-celery root ratatouille
- 2 large Beets
- 400 grams Celery root
- salt
- 1 bunch scallions
- 2 Tbsps olive oil
- 1 tsp Mustard seed
- 6 Tbsps Vegetable broth (finished product)
- freshly ground pepper
- For the cod
- 4 portions Cod (each 180 grams)
- salt
- freshly ground pepper
- 2 Tbsps Pastry flour
- 6 Tbsps vegetable oil
- 1 large bunch flat parsley
- 1 finger long piece Horseradish
- 4 Tbsps breadcrumbs
- 2 Tbsps softened butter (approximately 40 grams)
Preparation steps
For the beet-celery root ratatouille, scrub beets and cook for 45-50 minutes in boiling water.
Peel and dice celery root. Bring to a boil in salted water for 5 minutes, then rinse in cold water and drain. Trim, rinse and finely chop the scallions.
Rinse beets in cold water and peel. Dice beets into cubes.
Heat the olive oil in a saucepan. Add celery root and scallions and sauté briefly. Stir in mustard seeds. Stir in broth and beets. Season with salt and pepper. Keep warm.
For the cod, rinse cod and pat dry. Season with salt and pepper. Sprinkle with flour. Heat oil in a non-stick pan and fry the fish fillets in it on each side briefly. Place on a baking sheet lined with parchment paper or aluminum foil.
Rinse parsley, shake dry, pluck leaves and chop finely. Peel horseradish and grate finely. Mix parsley with horseradish, breadcrumbs and butter. Place on the fish fillets. Broil under the preheated oven broiler until fish is done, watching carefully. Serve cod with the ratatouille.
