Cod in Beurre Blanc with Parsnip Chips
with forest mushrooms, parsnip mash & celery leavesCalories
:
701 kcalProtein
:
35.2g proteinTotal
:
25 minutesDifficulty
:
EasyExtra Veggies
High Protein
New Ingredient
Allergens:
- Vis
- Melk (inclusief lactose)
- Mosterd
- Selderij
There's a new ingredient in your box: shimeji! These tiny mushrooms grow in clusters and work well in any dish; from pastas to stir-frys or even as a crunchy topping. They retain their firm texture during cooking and add a delicate, nutty flavour.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
200 g
Potatoes
½ piece
Parsnip
½ piece
Shallot
½ piece
Garlic
1 piece
Cod fillet
(Contains: Vis)
90 g
Pre-cut mushroom mix
50 g
Beurre blanc
(Contains: Melk (inclusief lactose))
½ sachet(s)
Yellow mustard seeds
(Contains: Mosterd)
5 g
Fresh celery leaves
(Contains: Selderij)
75 g
Brown shimeji mushrooms
Not included in your delivery
½ piece
Low sodium vegetable stock cube
1.5 tablespoon
[Plant-based] butter
½ tablespoon
Sunflower oil
½ teaspoon
Mustard
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2932 kJ
Calories701 kcal
Fat35.7 g
Saturated Fat17.7 g
Carbohydrate58.6 g
Sugar10 g
Dietary Fiber13.3 g
Protein35.2 g
Salt1.4 g
Potassium1390 mg
Calcium76.6 mg
Iron1.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Peel or thoroughly wash the potatoes.
- Peel the parsnip and set aside some of the skins to use later.
- Cut the potato and the parsnip into rough chunks, then transfer both to a pot or saucepan.
- Submerge with water and then crumble in the stock cube (see pantry for amount).
2
- Boil the potatoes and the parsnip for 12 - 15 minutes.
- Reserve a small amount of the cooking liquid, then drain and return to the pot.
- Set aside until further use, covered.
3
- Chop the shallot and crush or mince the garlic.
- Melt a knob of butter in a large frying pan over high heat and fry the shallot for 1 - 2 minutes.
- Add all of the mushrooms and fry for 5 minutes.
- Add the garlic and fry for 2 more minutes. Season to taste with salt and pepper.
4
- Heat a drizzle of sunflower oil in a frying pan over high heat and fry the parsnip skins for 2 - 3 minutes until crispy.
- Transfer to a plate lined with kitchen paper and set aside.
- Mash the potatoes with a knob of butter and a splash of milk or cooking liquid as preferred.
- Stir in the mustard, then season to taste with salt and pepper.
5
- Pat the fish dry with kitchen paper.
- Place the same pan you used for the parsnips over medium-high heat.
- Add a knob of butter and allow to melt, then fry the fish for 1 - 2 minutes per side. Season to taste with salt and pepper.
- Add the beurre blanc and the mustard seeds, then mix well and heat for 1 minute.
6
- Finely chop the celery leaves.
- Serve the mash on plates, topped with the mushrooms and the fish.
- Drizzle with the beurre blanc.
- Garnish with the parsnip chips and the celery leaves.
