Cod with swedes
Pot au Feu von Steckrüben
Ingredients · Servings 4 people
- 400 g swedes
- 2 shallots
- 130 g celeriac
- 100g carrots
- 2 tbsp olive oil
- 2. Butter
- 1 tbsp finely diced bacon
- 150 ml white wine
- 500 ml chicken broth
- Champagne vinegar
- Salt
- freshly ground black pepper
- 2 tablespoons finely chopped flat-leaf parsley
- 4 pieces of cod, 130g each, with skin, cut from the back loin
- Salt
- freshly ground black pepper
- a little flour for dredging
- a little olive oil for frying
- 2 sprigs of thyme
- 8 thin slices of fatty Italian bacon (Lardo)
- Pumpkin seed oil as a garnish
- 1 Biozitron
Method · 1 h 30 min
- Peel the swedes and cut them into 1 x 1 cm cubes. Peel the shallots and cut them into thin rings. Peel the celeriac and carrots and cut them into cubes.
- Heat the olive oil and butter in a pot. Sauté the shallots until translucent, then brown the bacon and briefly sauté the rutabaga. Deglaze with the white wine and let it reduce slightly. Add the celeriac and diced carrots, then pour in the stock. Simmer gently for about 25 minutes, like a stew. The pot-au-feu should be thick but still slightly firm to the bite. Season to taste with champagne vinegar, salt, and pepper. Garnish with parsley.
- Season the cod on both sides with salt and pepper, coat the skin side in flour and fry in a pan with hot olive oil until golden brown.
- Reduce the heat and turn the fish over. Add the thyme to flavor. Cook the fish slowly for 3–4 minutes until just tender; it should still be slightly translucent.
- Arrange the fish in deep plates on the hot pot-au-feu. Place the lardo on top of the fish, drizzle with a little pumpkin seed oil, and finely grate some lemon zest over the top.
- 400 g
turnips
shallots
- 130 g
celeriac
- 100 g
1 THE
- 150 ml
white wine
- 500 ml
2 THE
8 thin slices
fatty Italian bacon (Lardo)
