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🍽️ Cod with Mustard-Almond Crust and Roasted Vegetables

501 kcal · 30 min · 4 servings

Ingredients

• 1 tbsp yellow mustard seeds
• 1 lemon
• 500 g salsify
• 2 purple carrots
• 2 carrots
• 4 shallots
• 3 tbsp olive oil
• 8 sprigs thyme
• salt
• pepper from the mill
• 100 ml white wine
• 50 ml vegetable broth
• 500 g hake
• 80 g parmesan (block)
• 2 tsp grainy mustard
• 100 g ground almonds

Instructions

1. 1. Coarsely crush the mustard seeds in a mortar.
2. 2. Cut the lemon in half and squeeze out the juice.
3. 3. Fill a bowl with water and stir in half of the lemon juice.
4. 4. Brush the salsify and peel them.
5. 5. Cut the salsify into coarse pieces.
6. 6. Place the salsify in the lemon water until all stalks are processed.
7. 7. Wash and trim the carrots.
8. 8. Cut the carrots into coarse pieces.
9. 9. Peel the shallots.
10. 10. Cut two shallots into wedges.
11. 11. Finely dice the rest of the shallots.
12. 12. Set aside the finely diced shallots.
13. 13. Wash the thyme.
14. 14. Shake the thyme dry.
15. 15. Heat the olive oil in a pan.
16. 16. Add the vegetables to the pan.
17. 17. Sauté the vegetables for two to three minutes.
18. 18. Transfer the vegetables to a baking dish.
19. 19. Season the vegetables with the crushed mustard seeds.
20. 20. Season the vegetables with salt and pepper.
21. 21. Top the vegetables with the thyme.
22. 22. Pour the white wine over the vegetables.
23. 23. Pour the vegetable broth over the vegetables.
24. 24. Preheat the oven to 200 degrees Celsius (convection 180 degrees, gas mark 3).
25. 25. Bake the vegetables in the preheated oven for 15 minutes.
26. 26. Wash the cod.
27. 27. Pat the cod dry.
28. 28. Divide the cod into four equal pieces.
29. 29. Grate the Parmesan finely.
30. 30. Take a bowl.
31. 31. Add the finely diced shallots to the bowl.
32. 32. Add the grated Parmesan to the bowl.
33. 33. Add the mustard to the bowl.
34. 34. Add the almonds to the bowl.
35. 35. Mix the ingredients in the bowl.
36. 36. Season the cod with salt.
37. 37. Season the cod with pepper.
38. 38. Season the cod with the remaining lemon juice.
39. 39. Distribute the mustard-almond mixture evenly over the fish.
40. 40. Place the cod on top of the vegetables.
41. 41. Cook the cod together with the vegetables for 15 minutes.
42. 42. Remove the baking dish from the oven.
43. 43. Plate the cod with the mustard-almond crust.
44. 44. Plate the roasted vegetables on the dishes.
45. 45. Serve the dish.

Nutrition per serving

• kcal: 501
• Protein: 41 g · Fett/Fat: 29 g · Carbs: 14 g