Ingredients
4
Servings
- 800 g Organic cod fillet or organic skrei
- 1 Tbsp Organic Olive Oil
- Salt
- Black Pepper
- For the kale sauce
- 300 g Organic kale
- 1 Organic Shallot
- 2 Organic Garlic Cloves
- 200 ml Organic Vegetable Broth
- 200 ml Organic cream or organic oat cream
- 100 g Organic Cream Cheese
- 1 Tsp Organic Dijon Mustard
- 1/2 Juice from an organic lemon
- 1/2 Zest from an organic lemon
- Salt
- Pepper
- Optional topping
- Crispy Organic Fried Onions
- Organic Dill (Fresh)
- Organic Olive Oil
Instructions
-
Step 1
Remove the thick stems from the kale. Chop coarsely. Blanch in boiling water for 2 minutes. Drain and squeeze out excess water thoroughly.
-
Step 2
Finely dice the shallot and garlic. Sauté in a little organic olive oil until translucent. Pour in the organic vegetable broth. Stir in the cream and cream cheese. Add the mustard, lemon juice, and lemon zest. Let simmer gently for a few minutes. Fold in the kale. Season to taste with salt and pepper.
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Step 3
Pat the cod dry. Season with salt and pepper. Fry in a hot skillet with olive oil for 3–4 minutes on each side until golden brown. The fish should remain juicy on the inside.
-
Step 4
Place the fish fillets in the kale sauce. Let them simmer for 2 minutes over low heat. Do not let them boil, so the fish stays juicy.
-
Step 5
Spoon the creamy kale sauce into deep plates. Place the fish on top. Garnish with dill, caramelized onions, and a little olive oil. Serve with lemon wedges.
