200°C · 15-30 minAllergens
Gluten
Lactose
VisCod with Beurre Noisette
I cook the fresh cod with skin on a hot plate. A lovely flavour enhancer in this dish is the beurre noisette. We make this from brown butter in which we melt salted anchovies. After straining, we use this butter in the sauce with the pappardelle pasta. On the side, I prepare roasted pointed cabbage and sautéed cauliflower florets, which I season with fenugreek. This is a spice with a mustard-like flavour. Enjoy!
Cod with Beurre Noisette
Fresh cod fillet with skin, anchovies, cauliflower, pointed cabbage, lemon, fresh parsley, fenugreek seeds, nutmeg, cream, pappardelle pasta, organic vegetable stock, extra virgin olive oil, butter, pepper and salt, sunflower oil.
Allergens: gluten, koemelk, lactose, vis.
Microwave
Remove the cod from the dish and heat the pappardelle and vegetables loosely covered for 3-4 minutes (1 person), up to 5-8 minutes (2 or more persons). In the last 1-2 minutes, warm the cod on the baking paper.
Oven — 200°C, 15-30 minMarleen's choice
Remove the cod from the dish and heat the pappardelle and vegetables covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person), up to 25-30 minutes (2 or more persons). In the last 5-7 minutes, warm the cod on the baking paper. Disposable containers cannot go in the oven, transfer to an oven dish.