Codfish with Leek, Mustard Sauce and Prunes
Ingredients for four portions:
1 big leek 600 g codfish filet
Salt, pepper
Skewers
2 tablespoons oil
200 ml fish stock (from the glass)
200 ml half & half
4 tablespoons grained mustard
1/2 bundle dill
125 g Californian prunes
2 slices bacon (each approx. 10 g)
Fresh dill for garnishing
Preparation:
1. Wash leek, cut into 10 cm long strips, slice lengthwise and rinse. Blanch leek in salted water for one minute. Remove with a skimmer, refresh with ice water and pat dry thoroughly.
2. Rinse codfish filet, pat dry, season with salt and pepper, cut in portioned sizes and wrap with leek strips. Pin with wooden spits.
3. Heat oil in a coated pan and roast fish from both sides for approx. 2-3 minutes. Keep warm.
4. Mix fish stock, cream and mustard in a pot and boil down until creamy. Season with salt and pepper. Wash dill, shake dry and chop into fine pieces. Add dill to sauce. Halve prunes as desired and heat in sauce.
5. Cut bacon into pieces and roast in a small coated pan until crispy. Garnish with dill.
Serve with rice.
Nutritional value per portion:
Energy: 351 kcal
Protein: 33,3 g Fat: 9,4 g Carbohydrate: 26 g
Preparation time approx. 35 minutes