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🍽️ Cod cutlets with creamy caviar sauce
485 kcal · 30 min · 4 servings
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Ingredients
- 1 onion
- 1 bunch soup vegetables (small)
- 30 g butter
- 4 cod cutlets (from the tail end, approx. 120 g each)
- salt
- pepper (from the mill)
- 1 tbsp lemon juice
- 1 tsp granulated vegetable broth
- 200 ml fish stock (from the jar)
- 50 ml Noilly Prat
- 100 g double cream
- 20 g Beluga caviar
- 1 stalk leek (medium)
- dill tips
Instructions
- 1. Pour the fish stock and Noilly Prat (an aromatized white wine) into a pot and bring the mixture to a boil.
- 2. Stir the Creme double (a cream with at least 30% fat) into the liquid.
- 3. Let the sauce reduce until the volume has halved.
- 4. Peel the onion and slice it into rings.
- 5. Clean the soup vegetables and wash them thoroughly.
- 6. Cut the soup vegetables into thin strips.
- 7. Rinse the cod cutlets under running water.
- 8. Pat the fish dry with a kitchen towel.
- 9. Season the cutlets with salt and pepper.
- 10. Drizzle the fish with some lemon juice.
- 11. Heat the butter in a wide pot.
- 12. Add the onion rings and the soup vegetables to the pot.
- 13. Sauté the vegetables for about 3 to 4 minutes.
- 14. Add 400 milliliters of water and the vegetable broth.
- 15. Bring the liquid to a boil again.
- 16. Reduce the heat to a low setting.
- 17. Place the cod cutlets into the hot vegetable broth.
- 18. Cover the pot with a lid.
- 19. Let the fish cook for 8 to 10 minutes.
- 20. Stir the caviar into the finished sauce.
- 21. Wash the leek thoroughly.
- 22. Remove the green tops and root ends from the leek.
- 23. Cut the leek into pieces about 12 centimeters long.
- 24. Halve the leek pieces crosswise again.
- 25. Place the leek pieces on the plates with the cut side facing down.
- 26. Arrange the fish cutlets on top of the leek.
- 27. Pour some of the caviar sauce over the fish.
- 28. Garnish the dish with fresh dill as desired.
Nutrition per serving
- kcal: 485
- Protein: 43 g · Fett/Fat: 28 g · Carbs: 6 g