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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.

Cook

No. of servings

2

Ready in

25 min.

Difficulty

low

 

Categories:   

 

alaska Cod10.5oz300grams
basil-
cream (fat 10-12%)10tbsp150milliliters
flour medium1tbsp1tablespoon
ground white pepper-
olive oil2tbsp2tablespoon
onion2oz60grams
pepper curry1tsp1teaspoon
salt-

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.

Naturally prepared fish

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.

Curry sauce

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!

 

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