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🍽️ Cod fillet with mushrooms and apple wine sauce

643 kcal · 30 min · 4 servings

Ingredients

• 500 g firm-cooking, small potatoes
• salt
• 600 g cod fillet
• pepper (from the mill)
• flour (for dredging)
• 2 tbsp vegetable oil
• 1 shallot
• 100 g cold butter
• 1 tbsp flour
• 350 ml cider
• 150 ml whipping cream (at least 30% fat content)
• lemon juice (to taste)
• cayenne pepper
• 300 g fresh mushrooms
• 3 stalks spring onions

Instructions

1. 1. Preheat the oven to 100 degrees Celsius with top and bottom heat.
2. 2. Peel the potatoes and wash them thoroughly.
3. 3. Cook the potatoes in boiling salted water for 25 minutes.
4. 4. Rinse the cod fillet and pat it dry with kitchen paper.
5. 5. Season the fish with salt and pepper.
6. 6. Coat the fish in flour until it is lightly covered all over.
7. 7. Heat oil in a frying pan.
8. 8. Fry the fish over high heat on all sides.
9. 9. Remove the fish from the pan.
10. 10. Place the fish on a baking tray lined with baking paper.
11. 11. Let the fish cook through in the preheated oven.
12. 12. Peel the shallot and chop it finely.
13. 13. Melt 1 tablespoon of butter in a hot frying pan.
14. 14. Sweat the shallot until translucent in the butter.
15. 15. Dust the shallot with flour.
16. 16. Let the flour mixture take on a light color.
17. 17. Deglaze the pan with cider (apple wine).
18. 18. Stir vigorously with a whisk to avoid lumps.
19. 19. Pour the cream into the sauce.
20. 20. Season the sauce with salt, lemon juice, and cayenne pepper.
21. 21. Simmer the sauce over medium heat for 5 to 8 minutes.
22. 22. Stir the sauce occasionally while cooking.
23. 23. Clean the mushrooms and the spring onions.
24. 24. Rinse the spring onions and shake them dry.
25. 25. Halve the spring onions lengthwise.
26. 26. Cut the spring onions into 6 cm long pieces.
27. 27. Melt 20 g of butter in a frying pan.
28. 28. Fry the mushrooms until golden brown, shaking the pan occasionally.
29. 29. Add the spring onions to the mushrooms.
30. 30. Fry the spring onions briefly together with the mushrooms.
31. 31. Season the mushroom mixture with salt and pepper.
32. 32. Cut 40 g of butter into small pieces.
33. 33. Whip the sauce frothy using a hand blender.
34. 34. Drain the cooked potatoes.
35. 35. Let the potatoes steam dry.
36. 36. Melt the remaining butter in a hot frying pan.
37. 37. Toss the potatoes in the hot butter.
38. 38. Warm the plates.
39. 39. Plate the fish on the warmed plates.
40. 40. Add the mushrooms and spring onions to the fish.
41. 41. Drizzle the sauce over the fish.
42. 42. Serve the fish with the potatoes.

Nutrition per serving

• kcal: 643
• Protein: 34 g · Fett/Fat: 39 g · Carbs: 31 g