Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Organic
Vegan
Vegetarian
Alcohol Free
Egg-Free
Gluten-Free
Lactose-Free
Milk-Free (with lactose)
Meat-Free
Meat / Seafood-Free
Nut-Free
Peanut-Free
Shellfish-Free
Soy-Free
Low Fat

10g or less per serving

Low Calories

400 kcal or less per serving

High Fiber

6g or more per serving

Low Carb

30g or less per serving

Low Sodium

500mg or less per serving

Low Sugar

10g or less per serving

Baking
Grilling
Food Processor
Frying
Oven
Poaching
Slow Cooking
Steaming
Stewing
Stir Frying / Woking
American
Argentinian
Asian
Barbecue
Caribbean
Chinese
Dutch
East-European
French
Greek
Indonesian
Italian
Indian
Japanese
Mediterranean
Mexican
Middle Eastern
Moroccan
Scandinavian
Spanish
Surinamese
South African
South American
Thai
Turkish

Cooking time, less than:

5 min
10 min
15 min
20 min
30 min
45 min
1 hr
2 hrs
Poached cod with herb sauce
 
 
4 ServingsPTM30 min

Poached cod with herb sauce


A tasty recipe. The main course contains the following ingredients: fish, eggs, sunflower oil, white wine vinegar, capers (finely chopped), fresh parsley ((a 30 g), finely chopped), fresh dill, cod fillets (or 500 g cod fillet), fish broth (from 1 tablet), dry white wine and lemon (in slices).

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Cook the eggs in 8 min.
  2. Hard, rinse them under cold running water, peel and halve them.
  3. Cut the protein very finely.
  4. Rub the yolks through a sieve over a bowl or prune them with a fork.
  5. Whisk the oil through the egg yolks with a whisk.
  6. Add the vinegar and continue to beat until the sauce becomes an even, mayonnaise-like substance.
  7. Use the hand blender if necessary.
  8. Spoon the protein chips, capers, parsley and dill through the sauce and season with salt and pepper.
  9. Let the sauce come to room temperature.
  10. Cut the cod into 4 pieces.
  11. Bring the stock and the wine to a boil in a large pan.
  12. Turn the heat down so that the broth stays just below the boiling point.
  13. Place the pieces of fish side by side in the pan and let them simmer for about 8 minutes (= poaching).
  14. Carefully remove the fish from the pan with a slotted spoon and place the pieces on four warm plates.
  15. Divide the sauce over it and garnish with lemon slices..


Nutrition

415Calories
Sodium20% DV475mg
Fat46% DV30g
Protein62% DV31g
Carbs0% DV0g
Fiber4% DV1g

Loved it

Reviews


more


    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407
    Loading