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Carla Bruss
Fried cod with sauerkraut
Delicious slim main course with cod fillets, sauerkraut and potato sauce.
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Ingredients
- 400 ml fish stock of tablet
- 2 floury potatoes
- 30 g butter
- 75 g Zeeland bacon thin sliced
- 6 el traditional olive oil
- 1 shallot
- 400 ml Apple juice
- 400 ml beef broth from tablet
- 16 black olives without pit
- 1 el White wine vinegar
- 1 tl ginger syrup
- 300 g sauerkraut
- 1 juniper
- 1 dried laurel leaves
- 2 fresh cod fillet
- 2 el wheat flour
Kitchen Stuff
Directions
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Peel the potatoes and cut them into pieces. Boil them in the fish stock for 15 minutes until done.
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Puree the potatoes and fish broth briefly in the food processor. Stir in the butter.
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Preheat the oven to 150 ° C.
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Place the bacon on a baking sheet and bake in the oven in 15 minutes dry and crispy. Dab the bacon dry with kitchen paper.
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Grind the bacon in a food processor.
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Chop the shallot. Heat the oil in a frying pan and fry the shallot.
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Extinguish with the beef broth and the apple juice.
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Let the moisture boil down to about 2 cubic feet per person (about 125 ml for 4 people). Turn off the heat.
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Slice the olives and add to the shallot mixture.
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Add the ginger syrup, vinegar and oil and whisk until a dressing.
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Heat the sauerkraut with the rest of the apple juice, bay leaf and juniper.
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Put the flour on a flat plate. Sprinkle the cod on both sides with salt and pepper and cover both sides with flour.
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Heat the rest of the oil in a frying pan with non-stick coating and fry the fish for 4-5 min. Carefully turn over and bake for another 1 min.
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In the meantime, heat the potato sauce on low heat and spread the sauce in a circle over the plates. Sprinkle the sauce with the bacon.
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Remove the bay leaf and the juniper. Remove the sauerkraut with a slotted spoon and let it drain. Divide the sauerkraut over the plates.
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Put the cod on the sauerkraut and spoon the olives vinaigrette over it.
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Bon appétit! .
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Nutrition
515Calories
Sodium0% DV1.910mg
Fat45% DV29g
Protein60% DV30g
Carbs11% DV33g
Fiber20% DV5g
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