Try this Grilled Salted Cod with Beer, Bacon And Cabbage recipe, or contribute your own.
Suggest a better description1 Place the cod skin-side down on a plate and sprinkle heavily with salt. Leave for 20 minutes, rinse the salt off and dry on kitchen paper. 2 Melt 25g/1oz butter, use to brush the cod and sprinkle with salt and pepper. Boil the cabbage in boiling salted water. Drain and refresh under cold running water. 3 Heat the oil in a large, heavy-based pan and fry the bacon on a high heat until crispy and lightly golden. Add the butter, onion and garlic and fry for five minutes until the onion is soft and lightly browned. 4 Add the stock and beer and reduce by 3/4 on a high heat. Add the cabbage and butter, cook for five minutes, season, add the parsley and keep warm. 5 Preheat the grill to high and grill the cod for eight minutes on one side, until crisp and cooked through. Put the cabbage onto four large, warmed soup plates. Sprinkle the cod with sea salt, black pepper and parsley, place on top of the cabbage and serve. Recipe by: Rick Stein
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Serving Size: 1 Serving (257g) | ||
Recipe Makes: 4 | ||
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Calories: 228 | ||
Calories from Fat: 170 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.9g | 25 % | |
Saturated Fat 7.6g | 38 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 31.4mg | 10 % | |
Sodium 341.6mg | 12 % | |
Potassium 308.7mg | 8 % | |
Total Carbohydrate 10.6g | 3 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 8.9g | ||
Protein 5.1g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 228
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