Cod with carrot mousse

Cod with carrot cream tastes very juicy when using thick slices of cod, which are still surrounded by the skin. For the sauce 4 shallots, peel, halve lengthwise and fry in 10g butter. Add 4 tablespoons of milk and cream and bring to a boil. The cream sauce on medium heat reduce by half, or until the sauce is creamy and season lightly with salt and white pepper.


Meanwhile, peel carrots, dice and fry in 10g butter. Pour in vegetable broth, put on a lid and the carrots in about 15 minutes until soft. The carrots with pepper, salt and lemon juice puree and set aside. 80 g of cream until stiff and fold into the cooled slightly creamy carrot. 1 Peel the shallots and cut into fine dice. In a small saucepan 10 g butter miss, saute the shallots light deglaze with white wine and top with fish stock. The fish stock and bring to the boil take the pot off the stove. Flake the cod, rinse it with salt and fish sauce in about 8-10 minutes until done drag.

The fish stock may not have to cook, so that the protein does not escape from the cod and it remains juicy. Cod with carrot cream sauce and arrange on warmed plates and garnish with lemon slices as desired. This one tastes fresh lettuce with lemon sauce.


¤ 4 Shallots
¤ 10 g Butter
¤ 1 / 4 L Milk
¤ 4 tablespoons Cream
¤ White pepper,
¤ Salt
¤ 400 g Carrots
¤ 10 g Butter
¤ 1 / 8 L Vegetable stock
¤ 1 tsp Lemon juice
¤ 80 g Cream
¤ 1 Shallots
¤ 10 g Butter
¤ 0.1 L White wine
¤ 0.4 L Fish stock
¤ 400 g Cod

2 servings – 715 calories per serving, 60 mins Prep – 60 mins Total