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Name: Rose Pepper Cured Cod Fillet with Dill And Anchovy Sauce
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 1 ts Salt; 2 ts Sugar; A pinch of rose peppercorns;; Lemon; 1 lg Bunc dill; chopped; 100 ml Fish stock; 100 ml Heavy Cream; 1 ts Creme fraiche; Ground white pepper; 2 Shallots; chopped; 1/2 ts Anchovies; chopped; 2 200 g cod fillet; (with skin; 50 ml White wine

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INGREDIENTS

1 ts Salt
2 ts Sugar
A pinch of rose peppercorns;
Lemon
1 lg Bunc dill; chopped
100 ml Fish stock
100 ml Heavy Cream
1 ts Creme fraiche
Ground white pepper
2 Shallots; chopped
1/2 ts Anchovies; chopped
2 200 g cod fillet; (with skin
50 ml White wine

Servings

INSTRUCTIONS

Mix together the salt, sugar and the rose pepper and rub into the cod. Leave the cod to marinate for 2 hours. Before cooking the cod, make the sauce by sauteing the shallots in a little vegetable oil, adding the wine and fish stock and reducing by half. Sieve out the shallots and add the cream, bringing to the boil. Add the dill, anchovies and creme fraiche. Season with white pepper, a squeeze of lemon and reduce. Fry the cod in a very hot pan on the skin side for 30 seconds until crisp. Turn over and place in oven at 220C for 5 minutes. To serve: Pour the sauce on a plate with the fish in the middle, garnished with fresh dill.

NOTES

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Nutrition

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Serving Size: 1 Serving (150g)
Recipe Makes: 2 servings

Calories: 171
Calories from Fat: 93 (54%)

Amt Per Serving		% DV

	Total Fat 10.3g	14 %
	Saturated Fat 6.2g	31 %
	Monounsaturated Fat 2.9g
	Polyunsanturated Fat 0.5g
Cholesterol 36mg		11 %
Sodium 88.3mg		3 %
Potassium 210.7mg		6 %
Total Carbohydrate 21.2g		6 %
	Dietary Fiber 3.4g	13 %
	Sugars, other 17.9g
Protein 2.6g		4 %
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.

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Calories per serving: 171

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