Ingredients for 4 people:
500 g potatoes, mainly waxy potatoes
3 tbsp oil
salt, pepper
125 g mushrooms
4 tbsp butter
500 g cod fillet
a few tarragon stalks
3 egg yolks (M)
4 tbsp white wine
½ Dijon mustard
125 g sour cream
butter for the mould
Preparation:
1. Peel the potatoes, wash and cut into thin slices. Heat the oil in a large coated frying pan. Fry the potatoes in it for 15-20 minutes. Season with salt and pepper.
2. Clean, trim and slice the mushrooms. Heat 2 tbsp butter. Sear the mushrooms in it. Season with salt and pepper.
3. Cut the cod into portions and season with salt and pepper. Heat the remaining butter in a non-stick pan. Briefly fry the cod in it.
4. Layer the potatoes, mushrooms and cod in a buttered shallow casserole dish.
Place tarragon sprigs in between. Mix the egg yolk with the white wine, mustard and sour cream. Season with salt and pepper. Pour the sauce over the ingredients and brown briefly under the preheated grill.
Preparation time approx. 50 minutes
Nutritional values per portion approx.:
Calories: 472
Joule: 1975
Protein: 32 g
Fat: 29.3 g
Carbohydrates: 19 g
(FoodCentrale by ddp images)
