Cod in a leek shell with mustard sauce and prunes
35 mins
35 mins
Ingredients
- 1 big stick of leek
- 600 g Cod fillet (alternatively cod fillet)
- 7-10 Tbsp salt, pepper
- 7-10 Tbsp wooden skewers
- 2 TABLESPOONS Oil
- 200 ml Fish stock (from the glass)
- 200 ml Cooking cream
- 4 TABLESPOONS grainy mustard
- 1/2 bunch Dill
- 125 g Californian prunes
- 2 discs Bacon (ca. 10 g)
- 7-10 Tbsp Dill flags
Directions
- 1
Clean the leek, cut it into 10 cm long pieces, cut them lengthwise and rinse thoroughly. Blanch the leek in salted water for 1 minute. Remove with a skimmer, rinse in ice water and pat dry well.
- 2
Rinse cod fillet, dab dry, season with salt and pepper, cut into portion pieces and wrap with the leek strips. Pin them with wooden skewers.
- 3
Heat the oil in a coated pan and fry the fish in it from both sides for about 2-3 minutes. Keep warm.
- 4
Mix fish stock, cream and mustard in a pot and let it boil down to a smooth consistency. Season to taste with salt and pepper. Rinse dill, shake dry and chop finely. Stir the dill into the sauce. Cut prunes in half as desired and heat in the sauce.
- 5
Cut the bacon into pieces and fry until crispy in a small coated pan. Serve everything garnished with dill flags. Serve with rice.
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