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Ingredients
Cod Fillets with Bread Crust and Cabbage
- Ingredients
- 1 onion
- ½ head Napa cabbage
- 4 Tbsps clarified butter
- 300 milliliters white wine
- 400 milliliters Vegetable broth
- 1 Tbsp Mustard (medium hot)
- 1 pinch Caraway
- salt
- 8 slices Toast
- 2 eggs
- 4 Cod (each about 130 grams)
- peppers
- 1 Tbsp Pastry flour
- 4 Radish (slivered)
Peel onion and cut into fine strips. Rinse cabbage, remove outer leaves, remove stalk and cut into very fine strips. Heat 2 tablespoons of butter in a pan and saute onion and cabbage briefly. Deglaze pan with wine and add broth. Season with mustard, cumin powder and salt.
Simmer cabbage, covered, for about 6-8 minutes or until al dente.
Cut off bread crusts and cut bread into very small cubes. Whisk eggs in a bowl. Rinse and pat dry cod fillets, season on both sides with salt and pepper, coat with flour.
Dip fish into eggs and press bread cubes onto one side of fillets, pressing firmly.
Heat 2 tablespoons of butter in a nonstick pan and cook fish, crust side down first, for about 4 minutes. Turn over and cook for 1-2 minutes more. Arrange cabbage and fish on plates, garnish with radishes and serve.
(Percentage of daily recommendation)
| Calorie | 521 cal. | (25 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |