Winter cod with horseradish cream sauce
Now there's the winter cod again, called Skrei, and you can conjure up a delicious fish dish, maybe even on Ash Wednesday! But the cod also tastes very delicious on "normal" winter days! Just try it!
For 4 people you need about per person:
- 1 kg of winter cod (Skrei), (best filleted, then eliminates the bones-Pulerei)
fish stock:
- 1 1/2 L of water
- 1/2 L white wine dry
- 2 bay leaves
- 2 allspice grains
- 1 tbsp peppercorns
- 1 tsp salt
Sauce:
- 2 cups of sweet cream
- 2 cups of creme fraiche
- 1 bunch of fresh dill, (put away 2 branches for decoration)
- 1 kl. Glass of cream horseradish or 1 small fresh horseradish
- Salt and pepper to season
Preparation:
- First prepare the fish broth and bring to a boil and keep warm on low heat.
- Divide the fish into portions and then place in the hot fish broth and let it grow slowly! It takes about 15 - 20 minutes. Do not cook the fish!
- In the meantime (or even before the fish comes into the brew), put the cream in a saucepan and bring together with the cream fraiche, stirring constantly with the cream and cook well.
- If the cream-cream mixture is well reduced, it is brought to a creamy consistency with spoonfuls of added fish broth.
- Then chop the dill and add this and the jar of horseradish or the freshly grated horseradish.
- When freshly grated proceed carefully with the addition, rather first a little less and try how hot you like the sauce.
- Finally, if necessary, season with freshly ground pepper and salt.
Place the finished pieces of cod on a preheated plate, douse with a portion of the sauce and decorate the dill twigs. The remaining sauce in a Souciere is sufficient.
For fish fit wonderfully fresh parsley-boiled potatoes or the small, called "triplets" mini-ladles, which can also be eaten without peeling - of course, well cleaned - with shell.
A fresh green salad, field or endive salad makes the fish meal perfect.
