Filter
Reset
Sort ByRelevance
StaticNomad
Fried cod with stewed leek and lentils
Stew with spinach, lentils, leeks and fish.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the butter in a frying pan and fry the chopped onions and dried tarragon for 5 min. On medium heat.
-
Slice the garlic. Add with the leek, water, pepper and possibly salt and leave on the pan for 8 minutes on medium heat with the lid on the pan.
-
Meanwhile, clean the lemon. Grate the yellow skin and press 1 half. Cut the other half into slices.
-
Heat the butter in a frying pan and fry the cod fillet in 5 minutes until done. Turn carefully halfway and sprinkle with salt and pepper.
-
Remove the fish from the pan and keep warm under aluminum foil. Let the shortening sit.
-
Leave the spinach with the lemon zest and juice in the remaining shortening. Season with pepper and salt.
-
Meanwhile, add the lentils to the leeks and warm for 2 minutes. Divide the lentils, spinach and fish over the plates and add a slice of lemon.
Blogs that might be interesting
-
15 minMain dishlime, fresh rosemary, dried rosemary, garlic, olive oil, chicken drumsticks,chicken with lime-rosemary marinade
-
30 minMain dishpotatoes, cabbage, butter, onion, semi-skimmed milk, nutmeg, butcher's liver sausage,davids spitskoolstamp with liver sausage
-
27 minMain dishgarlic, traditional olive oil, sea salt, cherry tomatoes on the branch, linguine, Red onion, frozen wok prawns with garlic and parsley, wild spinach, arugula,linguine with roasted cherry tomato and shrimps
-
30 minMain dishonion, Apple, Broccoli, liquid margarine, potato slices, tenderloin, cranberry compote,pork tenderloin with cranberry apple sauce
Nutrition
295Calories
Sodium13% DV305mg
Fat18% DV12g
Protein44% DV22g
Carbs7% DV20g
Fiber40% DV10g
Loved it