A simple fish dish that is also very light.
Dish for 4 people.
Ingredients:
600 gr. Cod fillets
2 leeks
1 winter carrot
1 egg yolk
5 dl fish stock (from a cube works fine)
100 ml cooking cream
1 1/2 tsp fennel seeds
nutmeg
pepper and salt
Preparation:
Preheat the oven to 150°C (hot air)
Place the cod outside the refrigerator so that it can reach room temperature.
Cut the winter carrot julienne. Add this to the pan with the fish stock and let it cook for 5 minutes. Remove the carrot from the pan and place it in an oven dish. DO NOT throw away the stock.
Reduce the stock by about half.
Now cut the leek into thin strips and fry them in a pan with a little oil for about 1 minute. Season with the fennel seeds and let it simmer gently for 5 minutes with a lid on the pan. Then add the leek to the root in the oven dish.
Pat the fish dry and cut it into 4 equal pieces. Place this on the vegetables in the oven dish.
When the stock has reduced, add the cooking cream. Bring this to the boil again and let it simmer briefly (about 1 minute).
Remove the pan from the heat and stir in the egg yolk. Now season with nutmeg and some salt and pepper. Pour the sauce over the fish and place in the oven for 15 minutes.
Serve with rice or potatoes.
Enjoy your meal.
