Alaska cod with curry sauce
Easy and quick preparation of light lunch also for beginner cooks. I chose roasted hokkaido pumpkin as a side dish, but meal can also match with boiled potatoes or mashed potatoes.
recipe,photo-recipe,alaska Cod,pepper curry,cream (fat 10-12%),Fish
Fish
Categories
Fish
Ingredients
Ingredients
alaska Cod | 10.5 | oz | 300 | grams | |
basil | - | ||||
cream (fat 10-12%) | 10 | tbsp | 150 | milliliters | |
flour medium | 1 | tbsp | 1 | tablespoon | |
ground white pepper | - | ||||
olive oil | 2 | tbsp | 2 | tablespoon | |
onion | 2 | oz | 60 | grams | |
pepper curry | 1 | tsp | 1 | teaspoon | |
salt | - |
Recipe
1. Naturally prepared fish
alaska Cod 10.5 oz (300 g) • basil • ground white pepper • salt
Slice defrosted cod fish fillet into thirds and cook for a while in sizzling oil, but not too long otherwise the cod fish breaks up. Season with basil, ground white pepper and salt.
2. Curry sauce
olive oil 2 tbsp • onion 2 oz (60 g) • flour medium 1 tbsp
Heat oil in the pan, add finely chopped onion and cook until glassy. Sprinkle with flour and cook the lumps for a while.
3.
pepper curry 1 tsp • cream (fat 10-12%) 10 tbsp (150 ml)
Add curry powder, cream and stir. If necessary, pour cream or milk in to help thin the sauce.
Bon appetit!