Filter
Reset
Sort ByRelevance
Khindi
Whitefish with caponata
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Bring the wine to the boil with the shallot, bay leaf and 1 sprig of thyme.
-
Leave to reduce by half and pour over a pan through a fine sieve.
-
Pour the cream into the sifted wine and cook for a few more minutes. Keep separate.
-
Cut the aubergine into 1 cm slices and cut into 1 cm cubes.
-
Remove the seed lists from the tomatoes and cut the flesh into small cubes.
-
Cut the celery in the length 4 times and cut into small cubes.
-
Spoon the orange zest and 1 tablespoon of olive oil through the celery.
-
Dab the fish dry with kitchen paper and sprinkle with sea salt and (white) pepper.
-
Heat 4 tablespoons of olive oil and fry the eggplant cubes on medium height around brown.
-
Add the garlic and cook for 1 minute.
-
Add the tomato paste and tomato cubes and cook for a few minutes.
-
Put the capers through and season with salt and pepper.
-
Heat the rest of the oil and fry the cod in a low setting for about 6 minutes.
-
In the meantime, slowly reheat the cream sauce to the boiling point.
-
Pour into a mixing cup, add the butter and beat with a hand blender into a frothy sauce.
-
Turn the fish over in the last minute and bake on the other side.
-
Divide the caponata over hot plates and put a piece of cod on it.
-
Sprinkle with the cubes of celery and garnish with thyme.
-
Serve the cream sauce with the fish.
-
20 minMain dishpotatoes, onion, carrot julienne, honey mustard dressing, tuna on oil, mayonnaise, pickles, fresh parsley, fried chicken fillet,pollo tonato with fresh salad
-
35 minMain dishbroad beans, baby potatoes, shallots, White wine, tomatoes, extra virgin olive oil, fresh fresh mint, lemon juice, seawolf fillet, butter,grilled seaweed with broad bean puree and mint
-
15 minMain dishminicrills, low-fat smoked sausage, bright beef tail soup, sliced mushrooms, fine soup vegetables,well-stuffed oxtail soup
-
25 minMain dishsticking potato, fennel bulb, olive oil, Red onion, garlic, root, carrots, zucchini, tomato, fresh parsley, paprika, cumin powder (djinten), Brown bread, White bread, Parmesan cheese, mature farm cheese, lemon zest,Mediterranean vegetable crumble
Nutrition
535Calories
Fat65% DV42g
Protein48% DV24g
Carbs2% DV7g
Loved it