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Cod Fillet
Roseval Potatoes
Allergenen :
Vis
•Selderij
•Mosterd
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Bereidingstijd20 minuten
oventijd20 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
1 stuk(s)
Kabeljauwfilet
(Bevat Vis)
250 gram
Rosevalaardappelen
½ stuk(s)
Ui
½ stuk(s)
Knoflookteen
100 gram
Broccoli
½ zakje(s)
Kerriepoeder
(Bevat Selderij, Mosterd)
½ bosje(s)
Bosui
90 ml
Kokosmelk
Zelf toevoegen
½ stuk(s)
Zoutarm groentebouillonblokje
naar smaak
Peper en zout
1 el
[Plantaardige] roomboter
Voedingswaarden
Energie (kJ)2608 kJ
Energie (kcal)623 kcal
Vetten30.5 g
waarvan verzadigd22.7 g
Koolhydraten54 g
waarvan suikers8 g
Vezels20 g
Eiwitten31.5 g
Zout1.3 g
Benodigdheden
•Pot
•Large Frying Pan
Instructies
1
- Boil plenty of water with the stock cube for the potatoes.
- Peel or thoroughly wash the potatoes and then cut into chunks. Cut the head of the broccoli into florets and dice the stem
- Cook the potatoes for 12 - 15 minutes. Add in the broccoli for the last 6 minutes. Preserve a bit of cooking water, then drain and add back to the pot.
- Season to taste with salt and pepper.
2
- Dice the onion and crush or mince the garlic.
- Heat a small knob of butter in a pot, add the onion and curry powder and fry for 1 - 2 minutes.
- Add the Coconut milk warm for 2 minutes, stirring occasionally.
- Cut the scallions into 2 cm chunks.
Did you know... scallions are very high in calcium compared to other vegetables, as are kale and pak choi.
3
- Melt a knob of butter in a frying pan over medium-high heat and fry the cod with the scallions for 2 - 3 minutes, then turn the cod and fry for a further 1 - 2 minutes on the other side. Season to taste with salt and pepper.
- Take the fish out of the pan, add a small knob of butter and 1 tbsp of stock per person, and cook for 1 minute.
4
- Mix the broccoli and potatoes into the the curry sauce and serve.
- Top with the cod, and drizzle with butter sauce.
- Garnish with the scallions.
