Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Organic
Vegan
Vegetarian
Alcohol Free
Egg-Free
Gluten-Free
Lactose-Free
Milk-Free (with lactose)
Meat-Free
Meat / Seafood-Free
Nut-Free
Peanut-Free
Shellfish-Free
Soy-Free
Low Fat

10g or less per serving

Low Calories

400 kcal or less per serving

High Fiber

6g or more per serving

Low Carb

30g or less per serving

Low Sodium

500mg or less per serving

Low Sugar

10g or less per serving

Baking
Grilling
Food Processor
Frying
Oven
Poaching
Slow Cooking
Steaming
Stewing
Stir Frying / Woking
American
Argentinian
Asian
Barbecue
Caribbean
Chinese
Dutch
East-European
French
Greek
Indonesian
Italian
Indian
Japanese
Mediterranean
Mexican
Middle Eastern
Moroccan
Scandinavian
Spanish
Surinamese
South African
South American
Thai
Turkish

Cooking time, less than:

5 min
10 min
15 min
20 min
30 min
45 min
1 hr
2 hrs
Cod With Mustard Sauce
 
 
4 ServingsPTM50 min

Cod With Mustard Sauce


Fried cod with a sauce of mustard, tarragon, creme fraiche and shallot served with green beans and potato croquettes.

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Preheat the oven to 220 ° C.
  2. Bring a generous pot of water to the boil. Remove the stem set of the green beans.
  3. Divide the croquettes over a baking sheet covered with parchment paper and bake for approx. 20 minutes in the middle of the oven. Turn halfway.
  4. Meanwhile, season the cod fillets with dijon mustard and sprinkle with the tarragon.
  5. Heat the butter in a frying pan and cook the cod in 6 min. Over medium heat. Turn halfway.
  6. Remove from the pan and keep warm under aluminum foil. Leave the shortening in the pan.
  7. Meanwhile, cook the green beans in 7 minutes until al dente. Drain and collect a cup of cooking liquid.
  8. Cut the shallots and fruit into the remaining shortening of the fish for 3 minutes.
  9. Add the rest of the mustard and crème fraiche and heat for 3 minutes on low heat. Add 75 ml of cooking fluid from the beans (per 4 people) to make the sauce slightly thinner.
  10. Serve the cod with the green beans, potato croquettes and mustard sauce.


Nutrition

560Calories
Sodium32% DV760mg
Fat37% DV24g
Protein62% DV31g
Carbs17% DV50g
Fiber40% DV10g

Loved it

Reviews


more


    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407
    Loading