Baked Cod on Creamy Savoy with Beetroot Mash
Baked cod on creamy savoy with beetroot mash from Spoonsparrow!
Ingredients
- 200 g rutabaga
- 200 g parsley root
- 200 g carrots
- 2 Garlic cloves
- 40 g margarine (e.g., Deli Reform Das Original; 4 tbsp)
- 1 bay leaf
- 1 cinnamon stick
- 50 g walnut kernels
- 50 g parmesan cheese
- 1 Organic lemon
- 10 g parsley (½ bunch)
- 25 g flaxseeds
- Salt
- Pepper
- 500 g cod fillet (4 fillets of 125 g each)
- 500 g savoy cabbage
- 50 g shallots
- 50 g cream cheese
- nutmeg
- 100 ml cooking cream
Instructions
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1.
Peel, trim and cut rutabaga, parsley root, and carrots into pieces. Peel garlic cloves and crush them.
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2.
Heat 1 tbsp Deli Reform “Das Original” in a large pot and sauté the vegetables over medium heat for 5 minutes. Add 200 ml water, bay leaf, and cinnamon stick; simmer on low heat for 15–20 minutes until tender. Drain and discard the bay leaf and cinnamon stick.
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3.
Meanwhile, finely chop walnut kernels and grate parmesan. Rinse lemon under hot water, pat dry, and zest it. Halve the lemon, squeeze out the juice, and set aside. Wash parsley, shake off excess water, and chop the leaves. Combine walnuts, parmesan, lemon zest, parsley, and flaxseeds with 2 tbsp Deli Reform “Das Original”; season with salt and pepper.
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4.
Rinse cod fillets gently, pat dry, and place on a baking sheet lined with parchment paper. Spread the walnut-parmesan mixture over the fillets, press lightly, and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 20 minutes.
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5.
For the creamy savoy, wash and cut the cabbage into strips. Peel shallots and slice them into rings. Heat 1 tbsp Deli Reform “Das Original” in a pan and sauté the cabbage and shallots over medium heat for 5–7 minutes until slightly wilted.
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6.
Add cream cheese and 2–3 tbsp water to the pan; warm briefly. Season the cabbage with salt, pepper, freshly grated nutmeg, and lemon juice.
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7.
Drain the vegetables. Pour in cooking cream and mash roughly with a potato masher. Season the beetroot mash with salt, pepper, and fresh nutmeg. Arrange the baked cod over the creamy savoy and serve with beetroot mash.
