Seawolf with cardamom sauce

Name: seawolf with cardamom sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 orange; 3 times 200 g seawolf fillet in 4 equal pieces; freshly ground black pepper; 1 el custard powder or 1 tbsp cornstarch with 1 tsp vanilla sugar; 250 ml whipped cream; 50 g butter; 1 shallot shredded; 1 tl ground cardamom; fish bouillon tablet; 4 el flour; 2 el almond shavings bag a 45 g

A tasty recipe. The main course contains the following ingredients: fish, orange, seaweed fillet (in 4 equal pieces), freshly ground black pepper, custard powder (or 1 tbsp cornstarch with 1 tsp vanilla sugar), whipped cream, butter, shallot (chopped), ground cardamom, fish bouillon tablet, flour and almond shavings (bag of 45 g).

Ingredients

Directions

To clean, remove orange peel, ripen orange zest and press fruit.
Rub seaweed pieces with 1 tbsp orange juice, 1/2 tbsp orange zest, salt and pepper.
In a bowl, stir custard powder with a dash of whipped cream and leave to roast.
Stir in the rest of the whipped cream.
Melt 1 butter in saucepan and gently fry shallot with cardamom.
Top up the bouillon tablet.
Add the remainder of orange juice and whipped cream and stir with stirring until lightly bound sauce is formed.
Season with salt and pepper.
Sauce gently for 10 minutes.
Sprinkle flour on flat board and swirl pieces of seawolf.
Spread shortly almond shavings in dry frying pan with non-stick coating.
Cool on plate.
Heat the remaining butter in frying pan and brown catfish on medium heat in 8 min.
Brown and just cooked until half-time.
Place pieces of fish on four warm plates and create cardamom sauce.
Garnish with almond shavings and rest of orange zest.
Delicious with mashed potatoes and vegetable mix (mini carrots, broccoli and cauliflower florets, bag 400 g)..