Baked Cod in Potato and Leek Soup
-4 cod fillets
-butter
-Salt and pepper to taste
-400g potatoes, peeled and cubed
-2 leeks, sliced (white parts) and rinsed
-3 shallots, thinly sliced
-8 C. chicken broth
-1 bay leaf
-1 C. cream
-1/2 bunch chives
-1 C. grapeseed oil
-croutons
1) Place cod fillets in a greased ovenproof dish. Season with salt and pepper and place a small dollop of butter on top of each fillet. Bake at 160 ° C for approx. 10 minutes.
2) Sauté the shallots in a little oil until transparent. Add leeks and potatoes, and sauté lightly. Add the chicken broth and bay leaves.
Simmer until potatoes are tender, about 20 min.
3) Remove bay leaves and blend the soup. Add cream and season with salt and pepper.
4) Blanch the chives in boiling water Mix the chives with the oil.
5) Cut the bread into cubes and toast in the oven until crisp.
6) To serve, place the cod in a shallow dish, and pour the soup over it. Add chives and croutons on top .
-1/2 bunch chives
-1 C. grapeseed oil
-croutons
1) Place cod fillets in a greased ovenproof dish. Season with salt and pepper and place a small dollop of butter on top of each fillet. Bake at 160 ° C for approx. 10 minutes.
2) Sauté the shallots in a little oil until transparent. Add leeks and potatoes, and sauté lightly. Add the chicken broth and bay leaves.
Simmer until potatoes are tender, about 20 min.
3) Remove bay leaves and blend the soup. Add cream and season with salt and pepper.
4) Blanch the chives in boiling water Mix the chives with the oil.
5) Cut the bread into cubes and toast in the oven until crisp.
6) To serve, place the cod in a shallow dish, and pour the soup over it. Add chives and croutons on top .
No comments:
Post a Comment