Filter
Reset
Sort ByRelevance
TERESACLARK
Fried cod with shallots-cranberry compote
Cod fillet baked with potatoes and a compote of shallots, balsamic vinegar and cranberry.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Clean two large potatoes under running water and cut lengthwise into slices of approx. 1/2 cm thick. Cook in pan with little water and salt potato slices for about 5 minutes until done.
-
Peel shallots and cut into 8 parts. Heat in 1 tablespoon oil and fry shallot in 3 minutes brown. Add 1/2 dl of water and let shallot finely covered in about 4 minutes.
-
Stir in cranberry compote and balsamic vinegar and heat over low heat for about 2 minutes. Season to taste with salt and pepper.
-
Heat up grill pan or dry skillet until it is piping hot. Spread potato slices thinly with about 1 tablespoon of oil and grill in grill pan in approx. 8 minutes nicely browned and al dente, halfway turning.
-
Cut cod fillet in two equal pieces and rub with salt and pepper and swirl through flour. Heat in frying pan residual oil. Bake cod in about 6 minutes, then carefully halfway.
-
Place slices of roasted potato on top of two plates. Put cod on it. Spoon shallot-cranberry compote next to it. Serve with cucumber salad with capers.
Blogs that might be interesting
-
35 minMain dishlime, cream sherry, Japanese soy sauce, tuna steak, ginger root, garlic, stir-fry oil, Red pepper, fresh basil, salted cashew nuts, mie, rucola lettuce,lukewarm noodle salad with marinated tuna -
38 minMain dishpumpkin, olive oil, flat leaf parsley, minced lamb, tomato paste, garlic, onion, coriander, fresh mint, paprika, pistachios,grilled kebab -
25 minMain dishcrumbly potatoes, green beans, tuna, fresh cream cheese soft and airy, capers,creamy tuna stuffed potato -
45 minMain dishpork sausage, joly red apple, hotel sprouts, ras el hanout, fresh thyme leaf, olive oil,pork sausages with sprouts and apple from the oven
Nutrition
455Calories
Sodium20% DV480mg
Fat34% DV22g
Protein44% DV22g
Carbs14% DV42g
Fiber28% DV7g
Loved it