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🍽️ Cod with Mustard Crust, Dill Potatoes and White Cabbage

600 kcal · 30 min · 4 servings

Ingredients

• cod, frozen 600 g
• eggs 2 pcs.
• butter 3 tbsp
• breadcrumbs 50 g
• sweet mustard 3 tbsp
• salt pinch
• pepper, black ground pinch
• honey 1 tbsp
• potatoes, mostly waxy 1 kg
• white cabbage 0.5 pcs.
• oil 2 tbsp
• sugar pinch
• white wine, dry 150 ml
• vegetable broth 250 ml
• dill, fresh 20 g

Instructions

1. 1. Thaw the frozen cod overnight in the refrigerator.
2. 2. Preheat the oven to 220 degrees Celsius (convection).
3. 3. Separate the eggs and place the yolks in a separate bowl.
4. 4. Mix 2 tablespoons of soft butter with the egg yolk.
5. 5. Add breadcrumbs and sweet mustard to the egg yolk and butter mixture.
6. 6. Season the mixture with salt and pepper.
7. 7. Enhance the crust mixture with 1 tablespoon of honey.
8. 8. Rinse the cod and pat it dry.
9. 9. Season the fish with salt and pepper.
10. 10. Place the cod in a baking dish.
11. 11. Spread the mustard crust evenly over the fish.
12. 12. Press the crust down slightly.
13. 13. Set the prepared baking dish aside.
14. 14. Wash and peel the potatoes.
15. 15. Cut the potatoes into even pieces.
16. 16. Place the potatoes in a pot.
17. 17. Cover the potatoes with salted water.
18. 18. Bring the water to a boil.
19. 19. Cook the potatoes for approx. 12 minutes covered over medium heat.
20. 20. Put the cod in the preheated oven as soon as the water boils.
21. 21. Bake the cod for approx. 12 minutes.
22. 22. Wash the white cabbage.
23. 23. Quarter the white cabbage.
24. 24. Remove the core and any dry spots.
25. 25. Halve the cabbage lengthwise.
26. 26. Cut the cabbage crosswise into thin strips.
27. 27. Heat 2 tablespoons of oil in a pan over medium to high heat.
28. 28. Sauté the white cabbage strips for approx. 3–4 minutes.
29. 29. Add a pinch of sugar.
30. 30. Deglaze the cabbage with white wine.
31. 31. Dissolve broth powder in water if necessary.
32. 32. Pour the broth over the white cabbage.
33. 33. Season the cabbage with salt.
34. 34. Simmer the cabbage for approx. 8–10 minutes.
35. 35. Wash the dill.
36. 36. Shake the dill dry.
37. 37. Remove the thick stems from the dill.
38. 38. Finely chop the dill tips.
39. 39. Remove the cod from the oven.
40. 40. Drain the potatoes.
41. 41. Mix the potatoes with 1 tablespoon of butter.
42. 42. Enhance the potatoes with the chopped dill.
43. 43. Plate everything.
44. 44. Serve the fish with the white cabbage and dill potatoes.
45. 45. Enjoy your meal!
46. 46. Tip: If you are in a hurry, you can thaw the cod by covering it with cold water in a large bowl.

Nutrition per serving

• kcal: 600
• Protein: 28 g · Fett/Fat: 26 g · Carbs: 55 g