onsdag 14 mars 2018

Cod with butterfried gnocchi, arugula and portabello

Cod with butterfried gnocchi, arugula and portabello


Banana shallots
Greek yogurt
Portabello mushroom
Sugar Snaps
Clove of garlic
Cchicken broth
Black pepper
White wine vinegar


Heat the oven to 150 degrees celsius.

Add ½  cup gnocchi in a bowl of cold water. Chop 1 banana shalotte, 1 clove of garlic and a handful  arugula.

Fry onion and garlic in 1 tbs butter in a small saucepan. Sprinkle 1 tablespoon of wheat flour over. Whisk in 2 tsp white wine vinegar, 1dl water and ½ cube of chicken broth. Simmer 2-3 min. Add 1 dl milk and simmer another 2-3 minutes.

Place about 280 gr of cod in a lubricated oven form. Season with 2 tablespoons of salt and some freshly ground black pepper. Prepare in the middle of the oven for 14-16 min.

Cut 150 gr of portabello mushroom into smaller pieces and slice half 100 gr  sugarsnaps.
Pour out the water from the gnocchi. Fry the mushroom and gnocchi in a frying pan with 1 tbs butter 3-4 min. Add sugarsnaps and fry additional 1 min. Season with salt and black pepper.

Mix ½ dl greek yogurt and chopped arugula in the saucepan. Mix smooth with mixer. Season with salt and black pepper.

Serve baked cod with mushroomgnocchi and arugula sauce.

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