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Categories:
sweet potatoes potatoes unsalted butter cod filets thyme tarragon chives dill bread crumbs fish stock Creme Fraiche cotthrow dill
Viewed: 36 - Published at: 3 years agoIngredients
- 3 sweet potatoes
- 4 Idaho potatoes
- 4 tablespoons unsalted butter
- 6 cod filets (5 to 6 ounces each)
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh tarragon leaves
- 1/2 cup chopped chives
- 1 bunch dill
- 4 ounces fresh bread crumbs (not dry)
- 4 cups fish stock
- 4 tablespoons creme fraiche
- 4 tablespoons smoked cotthrow
- 6 sprigs dill
Method
- Peel and boil sweet potatoes and Idaho potatoes until tender.
- Mash together with two tablespoons butter and keep warm.
- Preheat oven to 450 degrees.
- Spread each filet with a little of the remaining butter.
- Chop all herbs and reserve half of the dill for the sauce.
- Mix remaining herbs with bread crumbs and coat each piece of cod with the mixture.
- Prepare sauce.
- Reduce fish stock by a third, add creme fraiche and let it simmer for a few minutes.
- Just before serving, whisk in cod roe and the rest of the dill.
- Put filets on greased baking dish and roast for five to six minutes or until done.
- Put mashed potatoes in center of six warm plates.
- Place cod filet on the side, slightly overlapping the potatoes.
- Put sauce around the side of the plate, not on top of the fish or potatoes.
- Garnish with sprig of dill.
