Recipe of the week
Stuffed cod to fall in love with
This time, Peter Lehner uses his extensive expertise and culinary skills to create a cod fillet with a scallop farce. Our chef naturally has some good tips for us from the professional kitchen and also conjures up a light and creamy vermouth beurre blanc. A real treat!
Scallop farce
Ingredients: 100g scallop, 100g cod fillet, 20g cream, salt, lemon, cayenne pepper, 10g sunflower oil
Preparation: Dice the scallop meat and cod and mix with the remaining ingredients to make a smooth farce. Season to taste with salt and lemon zest.
Cod fillet
Ingredients: 250g cod fillet, salt, pepper, lemon zest, brown butter, sunflower oil, scallop farce
Preparation: Lightly salt the cod fillet and coat with the farce. Roll the fillet in it and then wrap it in cling film to form a tight roll. Poach in water at approx. 80°C for 12 minutes. When slicing, brush the cut side with a little brown butter.
Spinach and leek vegetable
Ingredients: 250g baby spinach leaves, 3 leeks, butter, nutmeg, lemon
Preparation: Lightly brown the butter in a pan over a medium heat. Cut the leek into approx. 2 cm pieces and add. Salt lightly and cook for 5 minutes. Add the spinach and remove from the heat. Season with salt and nutmeg.
Vermouth beurre blanc
Ingredients: 50g shallots, 100g vermouth, 200ml fish stock, 20g crème fraîche, 40g butter, salt, pepper, lemon, 1 sprig tarragon
Preparation: Sauté shallots until translucent, deglaze with vermouth and reduce to 1/3. Pour in the stock and reduce to 2/3. Pass through a sieve and mix with butter and crème fraîche.
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