Poached Norwegian Cod with Horseradish and Dill Oil, Crispy Onions and PotatoesTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 5 minutes
Waiting time: 10 minutes
Cooking time: 10 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:181.8 kcal
Proteins:8.9 g
Fats:15 g
Carbohydrate:3.1 g
Fibers:0.5 g
Sugar:0.4 g
Cholesterol:16.7 mg
Sodium:244.3 mg
Calcium:19.1 mg
Energy:1238 kcal
Proteins:60.9 g
Fats:101.9 g
Carbohydrate:20.9 g
Fibers:3.3 g
Sugar:2.8 g
Cholesterol:113.8 mg
Sodium:1663.4 mg
Calcium:129.9 mg
SIMILAR RECIPES
Filet of Cod with Saffron Sabayon and Julienned Vegetables
Baked Cod, Basque-Style
Cod Loin with Potato Scales
Roasted Cod
Cod with Curly Green Cabbage
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
2
x
400
g
skinless norwegian cod fillets
100
ml
veal stock
1
small bunch of dill
150
ml
sunflower oil
2
small potatoes
1
small onion
15
ml
grated horseradish
300
ml
sunflower oil
coarse salt
**Poaching liquid
1000
ml
water or court bouillon
2
bay leaves
5
peppercorns
METHOD
- Sprinkle the cod fillets with coarse salt and let rest 10 minutes.
- Rinse the fillets under cold water and dry them well with paper towels.
- Reserve a few nice sprigs of dill for garnish.
- Place the remaining dill and sunflower oil in a blender and liquefy. Bring to a boil in a saucepan until the oil is clear and green. Strain and cool.
- Slice the potatoes and onion very thinly on a mandolin and fry them in oil at 160° C (325° F).
- Poach the fish in the oven or in a cocotte until the flesh flakes.
- Serve the fish with a little grated horseradish, crispy onions and potato chips and surround it with a ribbon of the dill oil.
WINE SUGGESTIONS
Pinot Noir
Chardonnay
Riesling
