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

Whitefish with caponata
 
 
4 ServingsPTM40 min

Whitefish with caponata


  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Bring the wine to the boil with the shallot, bay leaf and 1 sprig of thyme.
  2. Leave to reduce by half and pour over a pan through a fine sieve.
  3. Pour the cream into the sifted wine and cook for a few more minutes. Keep separate.
  4. Cut the aubergine into 1 cm slices and cut into 1 cm cubes.
  5. Remove the seed lists from the tomatoes and cut the flesh into small cubes.
  6. Cut the celery in the length 4 times and cut into small cubes.
  7. Spoon the orange zest and 1 tablespoon of olive oil through the celery.
  8. Dab the fish dry with kitchen paper and sprinkle with sea salt and (white) pepper.
  9. Heat 4 tablespoons of olive oil and fry the eggplant cubes on medium height around brown.
  10. Add the garlic and cook for 1 minute.
  11. Add the tomato paste and tomato cubes and cook for a few minutes.
  12. Put the capers through and season with salt and pepper.
  13. Heat the rest of the oil and fry the cod in a low setting for about 6 minutes.
  14. In the meantime, slowly reheat the cream sauce to the boiling point.
  15. Pour into a mixing cup, add the butter and beat with a hand blender into a frothy sauce.
  16. Turn the fish over in the last minute and bake on the other side.
  17. Divide the caponata over hot plates and put a piece of cod on it.
  18. Sprinkle with the cubes of celery and garnish with thyme.
  19. Serve the cream sauce with the fish.

Blogs that might be interesting

why are healthy snacks important

Nutrition

535Calories
Fat65% DV42g
Protein48% DV24g
Carbs2% DV7g

Loved it

Reviews



    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407