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🍽️ Crispy Cod on Creamy Root Vegetable Gratin

819 kcal · 30 min · 4 servings

Ingredients

• heavy cream 400 ml
• milk 300 ml
• eggs 2 pcs.
• parmesan, grated 100 g
• salt pinch
• pepper, black ground pinch
• potatoes, waxy 500 g
• carrots 4 pcs.
• parsnips 4 pcs.
• green beans 600 g
• cod, frozen 600 g
• oil 2 tbsp
• butter 2 tbsp
• mustard 1 tbsp
• cornstarch 1 tsp

Instructions

1. 1. Let the cod thaw overnight in the refrigerator.
2. 2. Preheat the oven to 200 degrees Celsius (convection mode).
3. 3. Whisk together 200 milliliters of cream, milk, 2 eggs, and Parmesan in a bowl.
4. 4. Season the cream mixture with salt and pepper.
5. 5. Thoroughly wash the potatoes, parsnips, and carrots.
6. 6. Peel the vegetables if you prefer.
7. 7. Slice the vegetables thinly or shred them.
8. 8. Mix the prepared vegetables together.
9. 9. Place the vegetables into a baking dish.
10. 10. Pour the cream sauce over the vegetables.
11. 11. Bake the gratin in the oven for about 45 minutes.
12. 12. Wash the beans and remove the ends.
13. 13. Bring 2 liters of salted water to a boil in a pot.
14. 14. Cook the beans in the boiling water for about 8 minutes until al dente.
15. 15. Drain the beans in a colander.
16. 16. Rinse the beans with cold water.
17. 17. Wash the cod and pat it dry.
18. 18. Heat 2 tablespoons of oil in a pan over high heat.
19. 19. Season the cod with salt and pepper.
20. 20. Fry the cod on all sides for about 3 to 4 minutes until golden brown.
21. 21. Reduce the heat slightly.
22. 22. Add 1 tablespoon of butter to the pan.
23. 23. Finish cooking the cod for another 4 to 5 minutes.
24. 24. Remove the hot cod from the pan.
25. 25. Pour 200 milliliters of cream into the pan.
26. 26. Bring the cream to a brief boil.
27. 27. Stir mustard into the sauce.
28. 28. Season the sauce with salt and pepper.
29. 29. Whisk 1 teaspoon of starch with 2 tablespoons of water in a small bowl.
30. 30. Stir the starch mixture into the sauce.
31. 31. Let the sauce come to a brief boil.
32. 32. Heat a second pan with 1 tablespoon of butter over high heat.
33. 33. Toss the beans in the pan for about 2 minutes.
34. 34. Season the beans with salt and pepper.
35. 35. Remove the root vegetable gratin from the oven.
36. 36. Serve the gratin with the cod, beans, and mustard cream sauce.
37. 37. Enjoy your meal!
38. 38. Tip: You can deglaze the pan with a little white wine.
39. 39. Let the wine boil briefly and then top it up with cream.

Nutrition per serving

• kcal: 819
• Protein: 52 g · Fett/Fat: 48 g · Carbs: 59 g