Cod with pumpkin and beetroot in veal cream sauce
A tasty recipe. The main course contains the following ingredients: fish, red boiled beetroot ((scale 500 g), peeled), white wine vinegar, sugar, dry sherry, pumpkin, lemongrass (bag of 2 pieces), white casa bread (toasted), saffron (0.05 g), seasonal melange (mushrooms, 150 g), butter, fennel (finely chopped), shallot (chopped), veal stock, whipped cream (125 ml), cod fillets and Dijon mustard (jar 215 g).
- 2 red boiled beetroot (shell 500 g), peeled
- 200 ml White wine vinegar
- 3 tl sugar
- 100 ml dry sherry
- 1 pumpkin
- 1 stem lemongrass bag of 2 pieces
- 2 slices white casino bread roasted
- 1 bag saffron 0.05 g
- 1 dish seasonal melange mushrooms, 150 g
- 50 g butter
- Fennel finely chopped
- 1 shallot finely chopped
- 1 pot veal stock
- 1 cup whipped cream 125 ml
- 4 cod fillets
- 2 el mustard jar of 215 g
Cut the beetroot into slices, then into strips and then into small cubes. Pour the white wine vinegar with 2 tsp sugar over it and put it in the refrigerator for about 2 hours.
In the meantime, bring the sherry to a boil in a small pan and dissolve the rest of the sugar. Allow to cool.
Cut the pumpkin into pieces. Remove the seeds and the stringy interior and cut off the skin with a sharp knife. Cut the pumpkin into slices, then into strips and then into small cubes. Crush the lemongrass with the flat side of a knife. Put the pumpkin in a pan. Fill with water until it is just below and cook the pumpkin in 10 minutes until done. Drain.
Grind the bread into a crumb in the food processor. Bake the breadcrum in a dry pan with non-stick coating golden brown. Crumble the threads of saffron between your fingers and add to the bread crumbs. Keep separate.
Wipe the mushrooms with kitchen paper. Heat 15 g butter in a frying pan and fry the mushrooms, fennel and shallot for 5 min. On medium heat. Blush with the sherry. Add the fondue and reduce to half of the heat on low heat. Strain the sauce. Keep the mushrooms separate and grind with the hand blender. Add the mushrooms to the sauce and add the whipped cream. Season with salt and pepper and keep warm, but do not let it boil again.
Preheat the oven to 90 ° C. Sprinkle the cod with salt and brush 1 side with the mustard. Sprinkle that side with the bread crumbs. Heat 35 g butter in a frying pan and fry the cod for 2 minutes on the breadcrumbs side. Turn over and bake for another 1 min. Place in a baking dish and simmer for approx. 5 min.
Meanwhile, divide the drained pumpkin and beetroot over 4 deep plates. Place the fish, with the bread crumbs on the top, on top and scoop the sauce around it.
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