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🍽️ Cod rolls with creamy leek

431 kcal · 30 min · 4 servings

Ingredients

• 6 cod fillets (approx. 120 g each)
• 2 bulbs fennel
• salt
• 200 ml dry white wine
• 1 bay leaf
• 1 tsp juniper berries
• pepper (from the mill)
• 40 ml Noilly Prat
• 2 stalks leek
• 1 tbsp poppy seeds (crushed)
• 2 tbsp butter
• salt
• pepper (from the mill)
• 50 g sour cream
• 1 tbsp freshly chopped dill
• lemon juice

Instructions

1. 1. Rinse the cod fillets under running water and pat them dry with a kitchen towel.
2. 2. Cut each fillet in half lengthwise to create two equal pieces.
3. 3. Wash the fennel bulbs and cut them into quarters.
4. 4. Remove the hard core from the center of the fennel pieces.
5. 5. Cut the fennel into thin slices.
6. 6. Bring a pot of salted water to a boil.
7. 7. Add the fennel to the boiling water for 1 to 2 minutes until it is still firm to the bite.
8. 8. Remove the fennel from the water immediately and shock it with cold water to stop the cooking process.
9. 9. Let the fennel drain well in a colander.
10. 10. Roughly chop the green fennel fronds.
11. 11. Put the white wine, about 200 milliliters of water, a bay leaf, and juniper berries into a pot.
12. 12. Bring the liquid to a boil.
13. 13. Distribute the blanched fennel slices in the center of the cod halves.
14. 14. Sprinkle the chopped fennel fronds over the top.
15. 15. Season the filling with salt and pepper.
16. 16. Roll the fillets up tightly.
17. 17. Secure the rolls with toothpicks so they do not open.
18. 18. Place the fish rolls into a steamer insert.
19. 19. Lightly season the rolls on the outside with salt and pepper.
20. 20. Drizzle some Noilly Prat (an aromatized wine) over the fish rolls.
21. 21. Place the steamer insert over the simmering broth in the pot.
22. 22. Cover the pot and steam the rolls over low heat for about 10 minutes until the fish is cooked through.
23. 23. Wash the leeks thoroughly and remove the hard ends.
24. 24. Cut the leek into thin rings.
25. 25. Melt butter in a frying pan over medium heat.
26. 26. Add the leek rings and poppy seeds to the hot butter.
27. 27. Simmer the vegetables for about 5 minutes with the lid on until they are soft.
28. 28. Stir the sour cream into the leek vegetables.
29. 29. Fold in the finely chopped dill.
30. 30. Season the sauce with a little lemon juice.
31. 31. Distribute the creamy leek vegetables onto the plates.
32. 32. Place the steamed cod rolls on top of the vegetables.
33. 33. Serve the dish immediately while warm.

Nutrition per serving

• kcal: 431
• Protein: 59 g · Fett/Fat: 12 g · Carbs: 10 g