Cod Fillet
Roseval Potatoes
Allergenen:
Vis
•Selderij
•Mosterd
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Bereidingstijd20 minuten
oventijd20 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
1 stuk(s)
Kabeljauwfilet
(Bevat: Vis)
250 gram
Vastkokende rode aardappelen
½ stuk(s)
Rode ui
½ stuk(s)
Knoflookteen
125 gram
Broccoli
½ zakje(s)
Kerriepoeder
(Bevat: Selderij, Mosterd)
½ bosje(s)
Bosui
90 ml
Kokosmelk
Zelf toevoegen
½ stuk(s)
Zoutarm groentebouillonblokje
naar smaak
Peper en zout
1 el
[Plantaardige] roomboter
Benodigdheden
•Pot
•Large Frying Pan
Instructies
1
- Boil plenty of water with the stock cube for the potatoes.
- Peel or thoroughly wash the potatoes and then cut into chunks. Cut the head of the broccoli into florets and dice the stem
- Cook the potatoes for 12 - 15 minutes. Add in the broccoli for the last 6 minutes. Preserve a bit of cooking water, then drain and add back to the pot.
- Season to taste with salt and pepper.
2
- Dice the onion and crush or mince the garlic.
- Heat a small knob of butter in a pot, add the onion and curry powder and fry for 1 - 2 minutes.
- Add the Coconut milk warm for 2 minutes, stirring occasionally.
- Cut the scallions into 2 cm chunks.
Did you know... scallions are very high in calcium compared to other vegetables, as are kale and pak choi.
3
- Melt a knob of butter in a frying pan over medium-high heat and fry the cod with the scallions for 1 - 2 minutes, then turn the cod and fry for a further 1 - 2 minutes on the other side. Season to taste with salt and pepper.
- Take the fish out of the pan, add a small knob of butter and 1 tbsp of stock per person, and cook for 1 minute.
4
- Mix the broccoli and potatoes into the the curry sauce and serve.
- Top with the cod, and drizzle with butter sauce.
- Garnish with the scallions.
