Try this Rose Pepper Cured Cod Fillet with Dill And Anchovy Sauce recipe, or contribute your own.Suggest a better description
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.
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|Serving Size: 1 Serving (150g)|
|Recipe Makes: 2 servings|
|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 %|
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Calories per serving: 171
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