If you want to serve fish for Christmas, try this cod with a creamy sage sauce and carrot
Ingredients
4 pieces of cod (or other white fish)
1 tablespoon lemon juice
pepper and salt
flower plate
5 leaves of sage
250 ml cream
splash of white wine
maybe some cornflour
600 gr (rainbow) carrots for side
Watercress to garnish
materials
Spirelli (or grater)
Preparation
Peel the carrots and pass them through the spirelli until all strings have formed. Heat a little butter or oil in a pan and add the carrot strands. Sprinkle with a little salt and pepper and bake for about 10 minutes. Turn them occasionally. Sprinkle the fish with lemon juice and sprinkle with salt and pepper. Then dip them in the flour.
Heat some butter or oil in a pan and fry the fish for about 7 to 8 minutes until it has a nice brown crust and is cooked inside. Keep the fish pieces warm in a piece of aluminum foil. Place the sage leaves in the same pan you fried the fish in and cook for a few seconds. Add a dash of wine and bring to the boil, letting the alcohol evaporate.
Then add the cream and season the sauce with a pinch of salt and pepper. Let the sauce thicken a bit, if necessary use a little cornflour to thicken the sauce. Scoop some of the carrot strands onto a plate and serve with a piece of fish. Spoon some of the sage sauce over it (without the leaves). Garnish with some watercress.
Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!
*We just want readers to access information more quickly and easily with other multilingual content, instead of only having information available in a certain language.
