Cod with Mushroom Crust and Creamy Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 308 cal. | (15 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.4 μg | (17 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 15.3 μg | (26 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 13 mg | (108 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 18.3 μg | (41 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 1,364 mg | (34 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 249 μg | (125 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 11.6 g | |||
| Uric acid | 171 mg | |||
| Cholesterol | 85 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 400 grams Cod (frozen)
- 350 grams mixed Mushrooms (such as field mushrooms, chanterelle, or boletus)
- 1 Tbsp dried Porcini mushroom (soaked)
- 2 shallots
- ½ bunch Dill
- salt
- peppers
- ½ tsp Chili powder
- 2 Fennel
- ½ red Bell pepper (cut into small cubes)
- 1 lemon (zest and juice)
- butter
- 100 grams Crème fraiche
- 100 milliliters Whipped cream
Preparation steps
Thaw the cod. Wipe the fresh mushrooms with a damp paper towel and finely chop. Finely chop the soaked mushrooms. Defrost the cod. Clean the mushrooms and finely chop. Peel and finely chop the shallots.
Rinse the fennel and cut into slices. Cook in a pot of boiling salted water for 10 minutes. Drain. Reserve the cooking water.
Heat 1 tablespoon of the butter in a skillet. Add the shallots and cook until translucent. Add the mushrooms and cook until all the moisture has evaporated. Stir in the creme fraiche and season with salt and pepper to taste.
Place the cod in a greased baking dish. Place the mushroom mixture on top. Bake in a 200°C (approximately 390°F) oven for 15 minutes.
For the sauce: Heat 1 tablespoon of the butter in a saucepan. Add the bell pepper and lemon zest, and cook until pepper is soft. Stir in the cream and 150 ml (approximately 1/2 cup) of the cooking water from the fennel to the saucepan, and bring to a boil. Season with the chili powder and reduce by half. Stir in the lemon juice, and season with salt to taste. Use an immersion blender to puree the sauce.
For serving: Gently remove the cod from the baking pan and place each on a soup plate. Pour the sauce around the cod and divide blanched fennel among bowls. Serve garnished with dill.
