Fried cod loins served with a mild French bacon sauce, green peas and crushed bacon. An easy and delicious dish that can be served as both a starter or main course – and a perfect choice for the events. If it is served as a main course, I would personally serve a larger piece of cod as well as a little boiled or oven-roasted potatoes.
The sauce can be made in advance and simply heated over low heat before serving, – so a super easy and really delicious meal to serve for its guests.
INGREDIENTS
FISH PREP:
4 cod loins fillet
8 green cabbage leaves, savoy or scallion
150 yeasts
4 slices of bacon
Clarified butter or rapeseed oil
Fresh dill, pea shoots or watercress for garnish
CRUMBING
Panko Crumbs – As required
Kellogs Corn Flakes – As required
Parmesan – few
BLANQUETTE SAUCE
200 g butter
2 dl broth – fish or chicken
2 egg yolks
1 egg
2 tbsp
sour cream, preferably 38%
1 tbsp lemon juice
Salt and pepper
PREP:
THE FISH
- Sprinkle the fish with a little salt and sugar and let the pieces soak for 10 min.
- Crumb the fillet and fry it in 180*C for 3.30 minutes. Based on your fillet weight.
- Meanwhile, fry the bacon crispy on a pan and then let it soak on a piece of paper towel. Finely chop it and set aside.
- Drizzle the peas with boiling water and a pinch of salt and let them stand until thawed. Then drain them for moisture.
- If you use fresh peas, just peel them.
- Cut the cabbage into circles of approx. 7 cm in diameter. Drizzle these with boiling water and a little salt – let them soak for a few minutes and then put them in ice water.
- Before serving, pat the leaves dry with a little paper towel.
- Melt a good blob of clarified butter or heat the oil in a pan.
- Remove excess salt and sugar from the cod with a little paper towel, and fry the pieces over medium heat for approx. 3-4 minutes on one side – depending on thickness.
- Turn the cod pieces over, turn off the heat and let the fish finish pulling on the other side. Season with a little salt and pepper.
BLANQUETTE SAUCE
- Melt the butter in a pan and pour the broth over it – turn off the heat. The butter/broth mixture must have a temperature of approx. 60 degrees.
- Blend eggs, egg yolks and sour cream together in a tall cylinder with a stick blender.
- Then add the butter mixture in a thin stream while continuing to blend – until the whole mixture is used.
- Season the sauce with lemon, salt and pepper.
- If you want the sauce a little thicker, it can be poured back into the pan and heated over low heat – while constantly whipping. It does not need much heat, so be over it all the time so it does not separate.
- The sauce can advantageously be made in advance and heated before serving.
SIDE DISH
- Pour the sauce into the bottom of 4 deep plates.
- Sprinkle with peas and place the cod on top. Keep the fried spinach and roasted walnut.
- Sprinkle with bacon on both fish and a little in the sauce, and place the cabbage leaves over the fish.
- Garnish with fresh herbs and serve the dish with freshly ground pepper on top.
