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
-
200 minMain dishbutter, open sliced vanilla pod, whiskey, smoked bacon, thyme, mixed mushroom, macadamia nuts, white sandwiches, Turkey,Christmas turkey
-
1.680 minMain dishreebout of the salesman, onion, garlic, juniper, fresh thyme, Red wine, apple cider vinegar, unsalted butter, spiced Bisquit, gourmandises potatoes, soft butter, biscuit and speculaas spices, fleur de sel salt, Braeburn apple, granulated sugar, tap water, Golden Delicious apple, vanilla bean, smith apple, lemon, chard,joris bijdendijks reestoof with caramel apple and potato fans
-
35 minMain disholive oil, onion, garlic, tomato paste, vine tomato, dry white wine, laurel leaf, fresh thyme, mussel, salmon fillet, cod fillet, fresh parsley,mussel pans
-
30 minMain dishfloury potatoes, pork fillets, traditional olive oil, Mediterranean herbs, medium oranges, boiled beetroot, semi-skimmed milk, margarine, arugula, minimozzarella balls,seasoned fillet patties with rucola puree, beetroot and orange
Nutrition
455Calories
Sodium20% DV480mg
Fat34% DV22g
Protein44% DV22g
Carbs14% DV42g
Fiber28% DV7g
Loved it