DORSCH  mit  GEMÜSESAUCE 

Fried Codfish with Vegetable Sauce

250 g potatoes
500 g codfish filets (deep frozen)
2 onions
1 bunch greens
125 white wine
400 ml vegetable stock
3 cloves of garlic
4 tbsp. capers
salt, pepper, butter
nutmeg, caraway seed

 

 

Chill butter in the freezer. Peel potatoes and boil them in salted water until tender, pour off water and put them aside. Wash and dice greens, chop onions and sautée all with butter. Douse with wine, boil some minutes, add vegetable stock and boil down to one third. Fold in cream and season to taste with salt, pepper, nutmeg and chopped garlic.
Season fish filets with salt and pepper and fry them on both sides.
Sautée potatoes in butter and season with salt, pepper and some caraway seed.
Mix well the sauce with cold butter.

 

     
     
 

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