Harissa kabeljauw met geglaceerde wortels
met witte rijst en kruidenyoghurtsaus
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
1 stuk(s)
Kabeljauwfilet
(Bevat Vis)
75 gram
Witte langgraanrijst
½ stuk(s)
Knoflookteen
1.5 stuk(s)
Wortel
¼ stuk(s)
Limoen
25 gram
Biologische volle yoghurt
(Bevat Melk (inclusief lactose))
15 gram
Harissa
½ zakje(s)
Midden-Oosterse kruidenmix
5 gram
Verse bladpeterselie en bieslook
Zelf toevoegen
½ stuk(s)
Zoutarm groentebouillonblokje
½ el
[Plantaardige] roomboter
½ el
Honing [of plantaardig alternatief]
½ el
Olijfolie
naar smaak
Peper en zout
30 ml
Water
Voedingswaarden
Benodigdheden
Instructies
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Cook the rice for 10 - 12 minutes, then season to taste with salt and pepper before draining and setting aside.
- Meanwhile, cut the carrot into thin matchsticks of around 5cm. Crush or mince the garlic (see Tip).
Tip: part of the garlic is served raw, but if preferred you can fry all of it in the next step.
- Heat a drizzle of olive oil in a large frying pan over medium-high heat and then add the water (see pantry for amount).
- Fry the carrots with half of the garlic for 7 - 10 minutes, covered (see Tip).
- Remove the lid and stir in the Middle Eastern-style spices and the honey. Mix well and fry for 1 more minute.
Tip: the carrots will still be al dente at this point. If you'd prefer them to be softer, fry for an extra 3 - 5 minutes.
- Melt a knob of butter in a small frying pan over medium-high heat. Pat the cod dry with kitchen paper.
- Fry the cod for 2 - 3 minutes, then flip and fry for 1 - 2 more minutes. Season to taste with salt and pepper.
- In the meantime, quarter the lime and finely chop the fresh herbs.
Did you know... the cod in this recipe is rich in iodine, which is important for the thyroid, metabolism and children's growth.
- In a small bowl, combine the yogurt with the rest of the garlic and half of the fresh herbs. Add lime juice as preferred and season to taste with salt and pepper.
- Serve the rice on deep plates and top with the glazed carrots.
- Top with the cod and drizzle with the harissa. Serve with the garlic yogurt sauce.
- Garnish with the rest of the fresh herbs and serve any remaining lime wedges alongside.
