Almond-Crusted Cod with Forest Mushrooms
with parsnip in creamy sauce & fresh parsley
Pastinaak is een geliefde wintergroente. Wist je dat hij zoeter wordt bij vorst?
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Garlic
½ piece
Onion
½ piece
Parsnip
150 g
Potatoes
5 g
Fresh flat leaf parsley
(May be present Celery)
10 g
Panko breadcrumbs
(Contains Wheat)
5 g
Shaved almonds
(Contains Almonds May be present Peanuts, Tree nuts, Sesame)
75 g
Cooking cream
(Contains Milk)
1 piece
Cod fillet
(Contains Fish)
125 g
Chestnut mushrooms
¼ piece
Lemon
1 pinch
Nutmeg
Not included in your delivery
1 tablespoon
[Plant-based] butter
½ piece
Low sodium vegetable stock cube
1 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200 degrees. Press or mince
the garlic and finely chop the red onion. Peel the parsnip and the potatoes and cut them into 1 cm cubes. Zest and juice the lemon. Finely chop the parsley. In a bowl, mix the panko, the shaved almonds and half of the parsley, 1/2 tsp lemon juice per person and a pinch of the lemon zest. Season to taste with salt and pepper.
Boil ample water in a pan for the potatoes. Crumble the stock cube over the pan. Add the diced potato and parsnip and 25 ml whipping cream per person. Save the remaining whipping cream for the sauce. Cook for 8 minutes, then drain.
Pat dry the cod fillet with kitchen paper and rub with salt and pepper. Grease the baking dish with 1/4 tbsp olive oil per person. Add the cod fillet to the baking dish and cover with a generous amount of the panko-almond mixture. Firmly press it onto the cod, sprinkle with 1/4 tbsp olive oil per person and season with salt and pepper. Bake the cod in the oven for 10 – 15 minutes.
Heat 1/2 tbsp olive oil per person in a frying pan on medium-high heat and fry half of the red onion and the garlic for 2 minutes. Add the mixed mushrooms and the remaining parsley and fry for 4 – 6 minutes. Season to taste with salt and pepper.
In the meantime, heat the butter in a saucepan
on medium heat. Fry the remaining red onion for 2 minutes. In the meantime, grate the nutmeg so you have 1 tsp ground nutmeg per person. Add the remaining whipping cream and the diced potato and parsnip and cook gently for 3 minutes. Season well with salt and pepper and add a pinch of nutmeg per person.
Pour the cream sauce with parsnip and potato into deep plates. Divide the mushroom sauce over it and top with the cod fillet. Garnish with any leftover lemon juice to taste.