Cod fillet with citrus-lemon butter and gratin
A delightful twist to fish ‘n’ chips with a worldly flavour!
Ingredients:
• 4 Aviko Gratins Cream & Cheese
• Zest of 1 lemon
• Juice and zest of 1 orange
• 4 cubes of (cane) sugar
• 800 g cod fillet
• 8 tbsp olive oil
• 70 ml crème fraiche
• 100 grams of unsalted butter
• 12 peas
• 25 g leaf salad
Used product
Method
Preparation: 30 minutes
Oven: 20-25 minutes
- Prepare the gratins according to the instructions on the packaging.
- Put the lemon and orange zest with the sugar and orange juice in a saucepan and heat until the sugar has dissolved. Remove the pan from the heat; Don’t let it boil!
- Cut the cod fillet into 12 medallions. Sprinkle the fish medallions with salt and pepper and drizzle generously with 6 tablespoons of olive oil. Marinate for 5 minutes.
- In a frying pan, heat the last 2 tablespoons of olive oil. Bake the fish medallions for 6-8 minutes until just cooked.
- In the meantime, strain the warm sauce base. Use the hand blender to purée the sauce base with the crème fraiche.
- Add the butter in flakes and purée for another minute until a creamy sauce is formed. Cut the gratins in half and place them on 4 plates.
- Add the fish medallions. Spoon the sauce over it and sprinkle with the peas. Place the salad between the gratin halves.
Tip: Take young peas, they are so fresh and crunchy that they can be eaten straight from the pod.